Angus Rib eye with Truffle Mash, Tempura Vegetables and Olive Thyme Sauce.
Sole Fish Meunière with Herb Potato and Citron Confit
Nicoise Salad
Geoff Hardy ‘FULL FRONT’ Liqueur Frontignac
Baked Labeyrie Foie Gras Feuillette with Truffle Duxelles, Mizuna leaves, Morel mushroom, Garlic Froth and Rich Port
Baked Feuilette (Flaky Pastry) With A Filling Of Truffle Duxelles, Mizuna Lettuce And The Sumptuous Piece Of Labeyrie Foie Gras Placed Elegantly In The Middle