Starters
- Home Made Foie Gras Of Duck
  
  with brioche toast
- Sweetbread Terrine
  
  made with morel mushrooms and port sauce
- Ravioli
  
  made with farm-produced munster cheese and cumin seeds, beer-flavoured juice

Main Courses
- Seafood Sauerkraut
  
  with monkfish, salmon, haddock, fish dumpling and dublin bay prawns
- ""Hardoin"" Home-Made Pig's Trotter, French Fries And Bearnaise Sauce
- Poached Haddock ""David"" , Fresh Spinach And Butter Sauce

Desserts
- Vanilla And Blackcurrant Vacherin
  
  with blackcurrant coulis
- Paris-Brest
- Traditional Millefeuille

Menu for Bofinger provided by Allmenus.com

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