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- Amuse Bouche: potato leek soup and rosemary marshmallow on parmesan bark
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- Course 1: foie gras parfait with pear, vanilla and toasted brioche
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- Course 2: Risotto with merguez sausage and saffron
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- Course 3: Cumbrae Farms short ribs with Yukon Gold mashed potato and king oyster mushroom
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- Course 4: Carles Roquefort with pink lady apple mostarda and rye crostini
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- Course 5: Chocolate verrine with caramel espuma and peanut ice cream