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Marbled foie gras and duck breast with figs

Cannelloni with smoked Norwegian salmon and crab rillettes

Pan-fried fillet of veal with shallot cream and mousseline of potatoes

Roasted lean steak served with creamy polenta, mushrooms and Parmesan cheese

"Tiramisu" flavored with Amaretto

Pure Venezuelan chocolate mousse

Chef's appetizer

Pheasant terrine with pistachios and morello cherries

Small pie of hare thighs with foie gras

Roasted venison fillet with juniper berries Hunter’s trimmings

Chestnut panna cotta, pear coulis

Chef's appetizer

Pan-fried escalope of duck foie gras served with mango and lime chutney

Roasted scallops with mild curry and sweet potat

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

Molten chocolate cake with vanilla ice cream