Starters

Beef carpaccio an parmiggiano
Eggplant millefeuille with goat cheese and tomato tartare
Melon and Parma ham
Mozzarella burratina and tomatoes

Mains

Herbs and cheese small raviolis with goat cheese sauce
Sirloin flank with butter butler (garlic and parsley)
Pulled lamb knuckle-end confit with hoey from Ardèche and garlic
Wok strips of squid, chinese noodles and small vegetables

Cheese boards

Cheese plate:
Picodon, St Marcellin & Bleu d'Auvergne

Deserts

Iced Nougat from Montélimar
Vacherin raspberry Vanilla
Chocolate Moelleux with vanilla ice cream
Lemon meringue mousse