Escargots Vol-au-Vent Vol-au-vent of snails braised in a Burgundy style sauce served with sautéed spinach and fried garlic -
Bacon wrapped new-Zealand scallops with chilli and lime salsa -
Crayfish Bisque Creamy crayfish broth served with garlic croutons and rouille Provençale -
Chocolate Marble Cheesecake Belgium white and dark chocolate cheesecake, served with an orange and Cointreau coulis -
Soupe de Moules et Saint-Jacques Mussels and scallops steamed in a rich leek and saffron broth topped with a puff pastry crust -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
King prawns cocktail with saffron aioli -
Escargot Snails cooked in their shells with garlic butter -