Starters Lobster on a bed of watermelon, herring roe, soft boiled egg with tarragon emulsion Grilled filet of mackerel, spring jelly,escabèche of white asparagus de Malines Chef’s style tapas Fine slices of beef and crab with nut oil and artichoke ragout Hand-shelled grey shrimp on a bavarois of smoked herring and watercress cream, caviar
*****
Main courses Pan fried John Dory,artichoke and peppercorn dressing with coriander and lime zest Grilled steak of hake, lettuce jus, petitspois, broad beans, carrots Pan-fried chicken breast, spiced skin goose liver on a fondue of Cox apples with orange juice and fig and beetroot jam Filet of rabbit Rex du Poitou, thigh with herbs,Darphin apples with white dandelion Grilled rack of lamb on an aubergine dip, vegetables pan-fried with curds and whey
*****
Desserts All-you-can-eat chocolate mousse with lightly whipped cream Strawberry, beetroot and marscaponepavlovawith lemon confit Salad of raspberries and red pepper coulis, orangeconfit and saffron ice cream Asparagus crème brûlée on strawberry jam with strawberry salad and strawberry sorbet Carrot smoothie, chocolate orange brownie, chocolate ice cream
