- Quenelle of Chicken Liver Parfait with aubergine Relish on Crostini
- Chargrilled Asparagus with Parma Ham and Sundried Tomato
- Prime Beef Tartar with Baked Cheese on Grated Rosti Potato
- Baked Cold Salmon with Tarragon Sauce on Roast Potato
- King Scallop with Yellow Salsa and Fresh Herbs on Crostini
- Salad Niçoise in Home Made Tortilla Cup
- Mille Feuille of Poisson
- Smoked Salmon with Quail Egg, Sunny-Side-Up on Blinis
- Artichoke Heart with Porcini Mousse and Fried Leek
- Tomato Concassée Tapenade, Baby Basil in Greek Cucumber Cup
- Woodland Mushroom Bavarois on Salted Shortbread
- Chargrilled Carrot and Zucchini Tower with Tapenade and Peppers Salsa
- Tartlet of Mature Stilton with Apple Gelee