Foie gras terrine. The serving size seemed rather meagre. Cost-cutting?
Veal head. Our first time sampling this classic dish known as "tete de veau." Supposedly the head of a young calf boiled down to its cheeks and membranes. If you can get past the squeamishness of eating this, it actually tastes all right. Kinda similar to Wagyu beef cheeks.
Australian beef ribs flash-grilled "blue rare" (extra rare ... cooked very quickly, the outside is seared but the inside is cool and barely cooked).
These looked like slabs of beef freshly bought from the supermarket. Tasted perfectly fine (though medium-rare is still the best), but too much for two of us.