31 JANUARY - 27 FEBRUARY
 
 
BEEF TARTAR
 

GREEN CURRY BROCCOLI AND SPINACH CREAM SOUP
 

RICOTTA RAVIOLI
with dried tomato pesto and gremolata

TROUT FILLET
with sabayon sauce and a warm salad of lentil, mushrooms, rocket and lemon

RABBIT CONFIT
with caramelized onion - tarragon tarte and mustard sauce

PORK TENDERLOIN
with pickled leeks in vinaigrette and potato, pancetta and camembert tartiflette

CHATEAUBRIAND
with parnsnip fondant, foie gras - parsley foam and red wine sauce

COCONUT CRÈME CARAMEL
 
  
 
 
28 FEBRUARY - 21 MARCH
 
 
Hummus and Moroccan salad

Roasted red pepper soup

Red wine taglatelle with salmon bites and walnuts

Sea bass fillet

Chicken breast schnitzel

Sous-vide pork shoulder roast

Fillet of beef strips on sweet potato noodles

Cheesecake