[nichomach]

OK, venison is GORGEOUS; rich, red, gamey meat.

Scallops, salmon, sea bass, turbot fall foul of your no fish rule (as do langoustines - sort of mini-lobsters). I'd go for the foie gras, but then I like liver paté; YMMV. The compote'll basically be a bit like a kumquat and Grand Marnier chutney, which ought to be nice. Up to and including the foie gras that all looks like starters to me. The lamb looks nice as well, but as I say, I love venison - "Bambi! You've seen the film - now EAT THE CAST!".

That saffron poached pear dessert sounds fantastic, BTW.