This document appears to be a menu listing various appetizers, main courses and desserts including alaskian king crab and avocado timbale, harissa lamb cutlets with grilled ratatouille, king prawn mousse and braised beef tenderloin alongside various sides, confit of best end lamb with lentil cassoulet, and dessert options like chocolate creme brulee and fresh fig tart.

2. alaskian king crab and avocado timbale
smoked salmon, roasted peppers
spiced salsa verde

3. Harissa lamb cutlets
grilled ratatouille
aged modena jus
minted chutney
cherville

4. king prawn mousse braised beef tenderloin bean curd, tomato chutney
salmon roe chicken with peanut breaded crab claw
egg nest Marmite glaze bean har-gow
mango togarashi sambal

5. Confit of best end lamb
du puy lentil cassoulet
pomme berichone
herbed tartan
jus roti
cress

7. carpaccio of portobello mushroom , truffled pecorino
truffled vanilla balsamic, porcini grisini
baby cress & rocket

9. Grilled Veal Cutlet
organic asparagus
toffeed shallots
leek colcannon
madeira jus

10. Fresh fig tart
persian feta
onion jam
balsamic
rocket

14. Chocolate crème brulee
cherry hazel financier
honeyed greek yoghurt