Tri-Colour Prawn Terrine
served with a Shaded Balsamic Sauce

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Fresh Asparagus Cream Soup

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Stuffed Loin of Rabbit with Apricot and Dry Figs
Sauce Napoleon

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Smooth Pink Champagne Sorbet with Berries

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Tournedos of Beef in Pistachio Crust
served with Poppy Seed Sauce
Pommes Berny
Carrots Vichy and Brussel Sprouts
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Orange and Ginger Charlotte with Drambuie Marmalade
and Crisp Honey Wafers

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Petits Fours