Here are some examples:
Menu 1
- Grilled asparagus with virgin sauce and parmesan roasted scallops with cream of chevre and honey vinaigrette
- Orange glazed duck with plum chutney, green beans and asparagus, almond potato purée and portwine gravy
- Pineapple fried in spices with coconut sorbet and cilantro sugar

Menu 2
- Light smoked halibut with cauliflower purée, acidic herb salad and pomegranate vinaigrette
- Crayfish soup with dill and open crayfish ravioli
- Grilled tenderloin of beef with pickled vegetables and truffle broth Bailey’s mousse with granitè of coffee and caramel flan

Menu 3
- Terrine of foie gras and pork with spring onions and port wine syrup
- Butter roasted turbot with roasted calf bristles, grilled asparagus and sea urchin foam
- Chicken broth with lemon grass and crayfish fried in sesame
- Champagne sorbet
- Entrecote of calf roasted in thyme with pickled shiitake, salt baked root vegetables and Amarone broth Gorgonzola cheese with blackberries fried in balsamico vinegar and roasted nuts
- Almond tart with strawberries, ice cream of yoghurt and strawberry salsa

Served for minimum 10 max 40 pax

Menu 4
- Carpaccio of pepper calf with truffle-horseradish cream
- Crispy fried cod with green tapenade and dried tomatoes - Oyster soup with raw oysters and chives
- GT jelly with juniper syrup and lemon sorbet
- Lamb duo with vegetable and garlic terrine, red wine gravy and garlic foam
- Confectionery tart with cocoa syrup

Served for minimum 10 max 50 pax