
A lovely shrimp Remoulade to start, Main course of lamb osso bucco and fresh Pear dessert
Appetizer 
Classical Shrimp Remoulade on a bed of Fried Green Tomatoes
Main Course 
Braised Hind Shank of spring lamp in a pureed vegetable Jus
Dessert 
Burgundy poached pear, Creme Chantilly and Fresh Raspberries