• Chorizo, fig & feta tartlets in Balsamic dressing
  Pan fried Sea Bass in Asparagus sauce & creamy Dauphinoise potato with a medley of summer vegetables
  Individual Summer Puddings with clotted cream and raspberry coulis
  
• Seared Scallops on a bed of Spring Onion mash, mixed leaves with a chilli and lime dressing
  Pink Barbary Duck & Comfit in a  Plum & Port sauce with creamed potatoes, wilted spinach and roasted root vegetables
  Glazed Lemon Tart with a Blueberry compote
• Wild Mushroom Risotto with Roasted Chanterelles, Parmesan Shavings & Triffle Oil
  Monkfish Wellington in a Spicy Tomato sauce with roasted new potatoes
  Tiramisu Roulade with Vanilla Strawberries
• Potted Seafood with dill & lemon vinaigrette
  Roast Herb-crusted rack of lamb in a red wine & rosemary sauce with sweet potato and rosti vegetables
  Individual Apple Charlottes with Honey Ice Cream
• Medley of Smoked Meats & fruit terrine
  Roasted Cod in pea puree, homemade tartare sauce & pont neuf potatoes
  Chocolate & Chilli Brulees with prarie snaps
  “Lucy’s Pudding”

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