with roasted Beetroot, green Apples and a touch of Truffle Oil, Walnuts and balsamic Glaze

served on Shell with Crisps and Pancetta and Breadcrumbs 

Burrata, Rocket and Balsamic Dressing

200G Fillet of Beef with Hollandaise Sauce with Basil

Truffle Mash Potatoes, Red Wine Sauce

Pan Fried Fillet of Dover Sole with Yellow Cherry Tomatoes and Purple Potatoes

with Radicchio and Red Wine

with mixed Berries

with White Chocolate shavings

with Sorbet Mango