Entrees
- Braised Lettuce Veloute
- With Langoustine And Caviar
- Foie Gras Au Torchon
- Gingerbread Cream, Grue De Cacao, Tuile And Pears
- Octopus
- With Bottarga, Fava Beans Cream, Olives, Capers And Herbs
- Scallops
- With Cauliflower Cream, Porcini Mushrooms And Truffles
- Tuna Tartar
- With Avocado, Radish, Anchovy, Quail Egg, Pickled Cucumber And Coriander Sauce
- Smoked Lobster Consomme
- With Butter Poached Lobster Tail, Tomato Confit And Green Peas
- Squid Stuffed With Vegetable Ratatouille
- With Clams Stew And Candied Lemon
- Variety Of Wild Mushrooms With Smoked Egg Yolk
- Green And White Asparagus
- Truffles And Maltese Sauce
Salads
- Beetroot in Textures
- With Fried Goat Cheese
- Endives
- With Roquefort Sauce And Caramelized Pecans
- Greek Salad
- With Feta Mousse
- Burrata Salad
- With Tomatoes, Fresh Basil Pesto, Parmesan And Pine Nuts
- Spinach Salad
- With Onions, White And Green Asparagus And White Balsamic Dressing
Meat
- Rangers Valley
- Australian Black Angus
- Tenderloin
- Strip Loin
- Tomahawk
- US Prime Beef
- American Beef Cuts
- Tenderloin
- Rib Eye
- T-Bone Steak
- Special Cuts
- Charolais Tenderloin Filet
- Wagyu Beef Grade 8+ Tenderloin Filet
- Veal Chops
- Lamb Saddle
- Duroc Pork Cuts
- Pork Chops
- Pork Belly
Poultry
- Duck Breast With Artichokes
- Whole Baby Chicken With Truffles
- Corn Fed Chicken Breast
Seafood
- Cod With Beetroot in Textures
- Grouper Fillet
- With Mini Vegetables And Bouillabaisse Broth
- Grilled Sea Bass
- With Wild Fennel And Green Vegetables
- Dover Sole A La Meuniere
- With Zucchini Marmalade, Olives, Broccoli And Candied Lemons
- Grilled Tiger Prawns
- With Coriander, Lemongrass And Chives Marinade
Side Dishes
- Vegetables
- Mushroom
- Salsify
- Yorkshire Cream Spinach
- Ratatouille
- Potatoes
- The Grill Fries
- Truffled Potato Puree
- Pont Neuf
- Rosti
- Sauces
- Bearnaise, Choron
- Gravy, Blue Cheese
- Mushroom, Marsala Wine