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| The Menu |
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| Chef Mark Peel |
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| The gang's all here! |
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| NV Egly-Ouriet Brut Rosé Grand Cru / 100-year-aged "début-de-siècle" green Chartreuse / 1996 Bouchard Père & Fils Montrachet, 1993 Delagrange-Bachelet Montrachet |
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| Chef Mark Peel |
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| Cured foie gras in a champagne gelée with mache / Ragout of mussles, octopus, porcini and potato with kale and crisp basil / Roast saddle of veal stuffed with almonds, spinache and veal kidney on soubise / White cheddar ice cream with candied spiced pear and toasted fruit and nut bread |
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