Caramel & Nut Tarts - served with Maple Syrup Ice Cream

Cured Egg Yolks ready to plate

Rabbit & Foie Gras Sausages flavored with Anise, Coriander and Fennel Seed

Mussels with Linguiça, Roasted Potatoes and Leeks in a Pickled Lime Broth

Fresh Sheeps Cheese, Onion Jam and Madeira Tart

Peppermint Bark Chocolate Soufflé