ok - here goes then for the menu ex MUC for evening flight departure to SIN (July) - (abbreviated)

Quick meal (if you want sleep)

Cold Gourmet Plate: king prawns with watercress pesto, cured duck breast and rabbit terrine with her ricotta.

Hot: risotto with green apple and lime tree blossoms

Normal Meal

caviar
salmon roulade with beetroot sorbet
creme brulee of asparagus
terrine of fois gras in cured duck breast

salad

veal filet with caramelised balck walnuts (was very good - but the cannelloni that came with it was too salty)

fried scallops with chestnut sauce

wild mushroom ravioli with cocoa cream

guinea fowl with dried fruits and almonds

cheeses

vanilla parfait and toffee on crunchy flan in milk chocolate with caramel and cream sauce ^^^

rasberry and curd mousse tart topped with green apple soup


^^^= dish recommended by international culinary panel of 1 (me!). (and most of the crew)