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Duck foie gras terrine served with spiced fig chutney

Cannelloni with smoked Scottish salmon and and crab rillettes

Roasted cod fillet served with creamy polenta with mushrooms and Parmesan cheese

Pan-fried fillet of veal with sage jus and mousseline potatoes

Pure Venezuelan chocolate mousse

"Tiramisu" flavored with Amaretto

Chef's appetizer

Partridge terrine with ceps and cranberries

Small pie of hare thighs with foie gras, braising juice

Roasted venison medallions, pepper sauce, hunter’s trimmings

Chestnut panna cotta, pear coulis

Chef's appetizer

Marinated sea bass tartare served with citrus fruit, olive oil sauce and mixed green salad

Pan-fried scallops with curry and sweet potatoes

Pan-fried beef tenderloin served with traditional vegetables and “Gamaret” sauce

Molten chocolate cake with vanilla ice cream