This menu features starters of parsley soup with smoked eel and preserved lemon, black pudding with quince and apple chutney, and salad niçoise. Main courses include 40 day aged beef ribeye with french fries and béarnaise sauce, lobster thermidor with salad and potatoes, and truffle macaroni with artichokes. Desserts are Grand Marnier soufflé, blood orange crêpes suzette, and brioche french toast with ice cream.