Grilled Black Angus Sirloin With Roasted Parsnip, Nasu Dengaku, Glazed Shallot And Red Wine
Squid Salad
Spicy Chilli Prawns Spaghetti
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