River Cafe

Starter: seared scallops on top of a foie gras reduction and rhubarb puree.

Main course: grilled branzino with petite zucchini and tomatoes served with charred lemon confit.

Dessert: coconut bavarian with blackberry-lime sorbet, lime syrup and blackberry compote.

Glass of Heidsieck Monopole champagne.

Noodle Pudding

Starter: grilled Maine scallops on sliced tomatoes and avocado served with dressed romaine lettuce and radishes.

Main course: tagliatelle bolognese.

Ginger ale.