Amuse - scallop mouse with uni and ginger vinnagrette Appetizer - Alsatian tart (carrot caramilized onions and Munster quiche like tart - thin slice with a micro green salad.

Appetizer 2 (no soup this year) - Korean style steak tartare with caviar and roasted peppers

Intermezzo - kiwi and elderflower liquor sorbet

Main - Braised rabbit legs in mustard sauce; turnip Yorkshire pudding; roasted Brussels sprouts

Dessert - pear tart Tatin with Gorgonzola ice cream