Pan-seared duck breast

with crème fraîche and chives

with brioche toast and fig compote

with cauliflower purée and truffle oil

with avocado, ginger, and soy sauce

with chorizo, potatoes, and smoked paprika

with brioche toast and fig compote

with brioche toast and fig compote

with herb butter, ratatouille, and rosemary jus

with truffle oil and Parmesan cheese

with cherry port sauce and potato gratin

with fennel, orange, and olive salad

with mushroom duxelles, truffle jus, and roasted vegetables

with espresso and marsala wine

with fresh berries

with raspberry coulis and whipped cream

with vanilla ice cream