Starters
Soft Boiled Egg, Fregula Pasta, Shavings of Lomo Iberian
or
Dublin Bay Prawn Tail on a Bed of Granny Smith Apple, Quenelle of Aquitaine Caviar
*** Main courses
Seared Fillet of Sea Bass, Small Penne Pasta, Seafood Broth with Saffron, Shellfish
or
“French Veal Loin, Burrata Raviole with Raw and Cooked Vegetables
*** Desserts
Opera Pastry, Chocolate Hazelnut Sauce
or
“Tendresse” of Red Berries, Fruity Marshmallows and Raspberry Sauce
