STARTERS

Panache of Melons and Soft Fruits
Set in a Light Pimm’s Jelly

Avocado, Blue Swimmer Crab and Crayfish Salad
with a Gaspachio Dressing

Roast  Pepper, Chicken and Mozzarella Terrine with Pesto

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Soup Au Pistou

Rosewater Sorbet

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MAIN COURSES

Braised Fondant of Lamb
with Spinach, Baby Vegetables and Mint Jus

Pan Fried Castle of Mey Beef Fillet on a Horseradish Mash,
Cocotte Grande Mere and a Red Wine Shallot Sauce

Pan Fried Pave Scottish Salmon
on Fennel Risotto, Spinach and Barigouile Sauce

Fresh Pasta with Creamed Wild Mushrooms, Globe Artichokes
and a Parmesan Shavings

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DESSERTS

Warm Chocolate Brownies
served with Pistachio Ice Cream and Chocolate Sauce

Baked Egg Custard Tart
served with Raspberry Sorbet and Raspberry Coulis

Strawberry and Mascarpone Cheesecake
on a Honeycomb Base

Selection of Home Made Ice Creams

Selection of Cheeses