The Chef's menu (sample 1)
- Watercress velvet cream (soup)
- Lobster salad with spicy lemon dressing
- Seafood ceviche, nobu style
- Warm salad of pan-fried pheasant and walnut oil dressing
- Red beat and fresh goat cheese salad and walnut vinaigrette
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- Five spice sautéed duck and orange honey reduction with sugar snap peas
- Pakistani lamb and spinach curry
- Served with pilau rice
- Pan seared red snapper with pepper mango salsa and balsamic reduction
- Sautéed Giant tiger prawns with fennel
- And cherry tomatoes with a cream of pastis
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- Traditional chocolate soufflé and caramel sauce
- Thin rosemary apple tart served with home made vanilla iced cream
- Poached pears in sake wine with a hint of Stilton cheese and roasted almonds
- Orange carpaccio with vanilla syrup
- And chocolate shavings
The Chef's menu (sample 2)
- Fresh pan seared tuna steak on a nicoise salad
- Mini gratin of saffran potatoes mash and fresh cod with salad and crunchy baguette
- Mussels mariniere
- Sample of antipasti and tapas
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- Chorizo and butter bean stew with garlic and thyme
- Black truffle risotto
- Bouillabaisse from Marseille
- Navarin of lamb printaniere
- Confit of duck legs and southwest sarladaise potatoes, green salad
- Pan seared Beef filet and morel sauce with gratin dauphinois
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- Caramelized apple tart tatin and crème fraiche
- Lemon pie
- French toast of brioche with strawberries and mint salad
- Chocolate profiteroles
- Vanilla Panna cotta
