All dishes:

Desserts

Chocolate twelfth night cake

Cold starters

Eggs Benedict and smoked salmon

Beef

Beef tenderloin with duck foie gras and bordelaise sauce

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Sea fish

Marinated salmon in lemon juice

Shellfish and Seafood

Bay scallop gratin

Desserts

Banana and coconut crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Mushrooms, Vegetables, Pasta and Rice

Ricotta cannelloni

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

Cold starters

Smoked fish platter with dill

Cheeses

Comté fruité

France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.

Shellfish and Seafood

Grilled lobster with lemon

Sauces

Bercy sauce

Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.

Beef

Grilled beef tournedos with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Sea fish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

Sea fish

Haddock tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Sheep and Goats

Roasted kid goat

Desserts

Mango yule log

Mushrooms, Vegetables, Pasta and Rice

Zucchini tian

Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

Shellfish and Seafood

Bay scallop carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Cheeses

Old Kentucky Tomme

United States. Indiana.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Ripening : 4 to 8 months.

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Desserts

Chestnut cream crêpe

Cheeses

Ocooch Mountain

United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.