Sugar cured Ora King Salmon served on brioche with lemon and dill chantilly

Scallops grilled with coriander, garlic and tomato butter

Duck confit and foie gras ravioli with red currant sauce

Light and fluffy crab soufflé with truffle gouda and truffle velouté

Seared escalope of veal sirloin topped and grilled with tomato, pork belly ham and Comté cheese. Served with warm salad of artichoke bottoms, peppers and black olives

Brillat Savarin (Burgundy, France) Deliciously decadent triple cream brie

Lemon mousse, berry salad and almond biscotte