Appetizers
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Green Olive Tapenade
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Chicken liver pate with prunes
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Terrine with Parma Ham
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Camembert with apricots
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Crab and Avocado Gougères
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Foie gras pate with white wine
Main courses
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Squid with wasabi puree
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Chicken with spelt and porcini mushrooms
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Duck Leg Confit with Cheese Polenta
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Duck cabbage rolls with foie gras
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Beef Bourguignon of Veal Cheeks
Desserts
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Cream caramel with Pedro Ximenez sherry
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French Canele
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Pavlova with pear and passion fruit
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Banoffee with chocolate