Lamb Provençal French rack of lamb served with a char-grilled ratatouille Provenale and gratin dauphinois lemon thyme jus -
Escargots Vol-au-Vent Vol-au-vent of snails braised in a Burgundy style sauce served with sautéed spinach and fried garlic -
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 -