Starter
Scallops wrapped in asparagus and pancetta with a Muscatelle and vanilla syrup
Smoked salmon roulade on a bed of roquette with black olive tapenade
Grilled Mediterranean vegetable and feta terrine with mixed leaf salad, pesto and balsamic reduction
Carpaccio of beef with rocket, parmesan and olive oil
Goats cheese cream, pain d’epice, honey truffle oil dressing
Wild mushroom bruschetta, blue cheese, tarragon dressing
Main course
Slow cooked lamb with a red berry jus, parsnip crisps, truffle savoy cabbage and braised shallots
Honey roast breast of duck with five spice, dauphinois potatoes, caramelised fig and a cassis jus
Fillet of beef stuffed with wild mushrooms, carrot puree and a broccoli mousse
Spice-crusted lamb rack, with spinach-potatoes and a moilee tomato sauce
Roast salmon, warm honey-mustard vinaigrette, with wild rice salad
Roulade of pork belly, braised red cabbage and apple compote
Desserts
Strawberry millefeuille with strawberry and basil cream
White chocolate and Amaretto Torte
Coconut pannacotta with pineapple carpaccio and chilli syrup
Warm fresh figs, honeyed mascarpone, caramelized walnuts and espresso syrup
White chocolate and cranberry bread and brioche pudding
Rich dark chocolate mousse cake with raspberry sorbet and a caramelized praline