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Crostini of Foie Gras

Alain Thienot 1996, Blancs de Blancs Brut

Champagne Thienot 1999, Grande Cuvee

Champagne Deutz, Brut

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A Beetroot & Carrot Rosti with Smoked Salmon and Oscietre Caviar

Frangy 2016, Rousette de Savoie

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Open Ravioli with Scallops, Lobster Tail and Prawns, Sauce Vin Blancs and Gruyere

Touraine Chenonceau 2016, Domaine du Vaux Saint Georges

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Barbecued Prime Rib of Beef with Sauce Choron

Roasted Chunky Wedges

Warn Salad of Assorted Mushrooms

Hermitage La Chapelle 1996, Paul Jaboulet Aine

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Blue Cheese Souffle

Vito Curatolo Arini, Marsala Superiore Secco, 5 Anni

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White chocolate and Honeycomb Mousse coated with Dark Chocolate Fondant and served with Balsamic marinated Strawberries

Antic Consolation, Rivesaltes Ambre 1985

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Coffee