Chef Michal Gorywoda

Beef tartare or salmon tartare

Traditional sausages de Savoie and olives from the local market

Raclette with vegetables and marinated meat

Chocolate Fondant with Mint chocolate Ice Cream

Marinated figs with prosciutto, mozzarella and basil and Mini pissaladières with half an olive and piece of sun-dried tomato

Classic French Onion Soup with croutons

Risotto with langoustine, mussels, smoked salmon and asparagus

Tiramisu

Cheese Fondue served with dippers

Roasted butternut squash salad with caramelised onion or cranberries and feta cheese

Lamb with Red Wine Cranberry Honey Sauce served with dauphinoise potatoes and Savory Roasted Apple

Sticky Toffee Pudding

Crudites and grilled pita bread with Hummus and Muhammara dip

Sweet Potato, Spinach and Caramelised Onion Quiche

Lamb shank stewed in Beaujolais served on a Jerusalem artichoke purée and courgette cubes

Cheesecake with red fruit

Coconut curry prawns and Melted Camembert cheese, flavoured with garlic, wine and rosemary served with croutons

Pumpkin and ginger creamy soup

Tender pork filet, wrapped in bacon served with potatoes and parsley pure, carrot, green pepper sauce and fresh vegetable salad

Cheesecake with red fruit

Asparagus wrapped in prosciutto with lemon mayo

Blini with sour cream and caviar and sour cream with caramelised onion

Mini raclette- potatoes, grilled leek, peppers, chestnut mushrooms and asparagus covered with melted traditional raclette cheese

Slow roasted Tandoori chicken served with mint chutney, roasted curry cauliflower, three-bean salad, lemon couscous and garlic naan

Crème brûlée

3 types of spring rolls served with sweet chili sauce and mango sauce

Dim sum with 2 kinds of dips

Massaman Beef Curry served with rice and mangetout in the sesame oil

Vegetable curry with rice and young peas

Apple tarte tatin with vanilla ice cream

Salmon cubes in Teriyaki sauce

Tomato Basil Bruschetta

Honey-glazed roasted pears with Blue Cheese and Walnuts served on rocket salad

Duck legs with orange sauce served with gnocchi and Beetroot Capraccio with Goat’s Cheese and Rocket

Lemon Posset