Pan-seared foie gras, star anise crumble, mixed berries coulis, brioche

French devilled eggs, black truffle, mix green, truffle dressing

Baked escargots, Café de Paris butter

Breaded lobster chunks, lime hollandaise

“Pastis” flamed prawns in garlic, parsley, tomato creamy sauce

In-house marinated salmon filet, horseradish cream, capers, dill salsa