Birthday treat?

How does this grab you for part of a menu?

STARTERS

DIVED SCALLOPS WITH BABY SQUID,
CROWN PRINCE PUMPKIN PURÉE, SQUID INK SAUCE

BUTTER POACHED LOBSTER, JERUSALEM ARTICHOKE,
PEAR AND SORREL (£7.50 supplement)

SEARED CURED MACKEREL, MACKEREL TARTARE, CUCUMBER, AVOCADO AND LEMON GRASS PURÉE, WASABI

RABBIT LOIN, RILLETTE AND PARFAIT, HERITAGE CARROTS,
CARROT AND MUSCAT JELLY

PIGS TROTTER STUFFED WITH SNAILS AND OX TONGUE,
ROASTED GARLIC CREAM

TERRINE OF GUINEA FOWL, HAM HOCK AND
SALT BAKED CELERIAC, QUINCE, HIBISCUS SYRUP

Not my bag, I’m afraid, but the menu chosen by John  for his birthday treat. I  like simple food; food I understand; food that doesn’t have to be translated or explained (by a waiter with one hand tied behind his back. Why do they do that?). And hibiscus syrup? Did someone once think to himself: hm. Pretty flowers. I bet they’d make a nice syrup to go with guinea foul. And pigs trotter stuffed with snails. Really? Who actually has these ideas in the first place?

I think I shall take a picnic 😋