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Ceviche of “Royal” sea bream marinated in mango and passion fruit with candied pink ginger

Braised oxtail ravioli thickened with foie gras and a port reduction

Grilled beef Chateaubriand with cracked pepper, beef marrow bone and green beans

Pure Venezuelan chocolate mousse with crumble and double-cream

Tuna tartare marinated in lime with guacamole and toast with salted butter

Hand-minced beef tartare "classic"

Grilled rump steak, Café de Paris sauce, green beans and fresh house fries

Grilled half lobster with coral butter, citrus endive confit and a carapace emulsion

“Victoria” pineapple salad with fresh mint and Caribbean rum ice cream

Pheasant terrine with a heart of foie gras served with mendiant biscuits and toasted bread

“Royal” hare ravioli served with foie gras emulsion and hunter’s sauce,

Roasted deer medallions in a pepper sauce with salsify chips, home-made spatzlï and a mini brioche bread

Floating island with custard and pralines

Lobster bisque and vegetables infused with “Cayenne” peppers

Roasted butcher's piece, celery mousseline with hazelnut butter, Port juice and fresh fries

Warm thin apple tart with a scoop of Madagascar vanilla ice cream