Coquilles St Jacques Mornay with Pomme Puree
- Steak Bearnaise with Asparagus Spears
- Mousse au Chocolat
- Tarte au Chocolat
- Pate Campagne in a Terrine Mould
- Pot au Feu Belly Pork Sliced
- Rack of Lamb with a Herb Crust Potato Fondant and Ratatouille
- Diner Table with Sweet Condiments
- Half a Lobster Thermidor with New Potatoes and Asparagus Spears
- Entrecote de Beouf' with Roquefort Butter and Parmentier Potatoe
- Spoonful of Creme Brulee
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