STARTERS

Devilled Scallops served with Sage Butter and Sage Crisps

Pan Roasted Baby Squid stuffed with Salt Cod Branaade

Hand Rolled Crab Spring Rolls

Oysters served with Champagne Sabayon [optionally with Caviar]

Carpaccio of Tuna served with a Herb Salad

Sautéed Lamb Sweetbreads and Grilled Polenta prepared with Lemon and Fennel Seeds

Pan-fried Foie Gras served with a Medley of Apple, Lime and Shredded Sorrel

Terrine of Foie Gras and Artichoke

Confit de Canard served with Wilted Bok Choi and a Sweet and Sour Dressing

Broccoli Soup served with Goats Cheese Ravioli

MAIN COURSE

Risotto of Tomato Confit and Roasted Cepes

Roasted Monkfish served with Boulangere Potatoes

Roast Baby Turbot served with Scallops, Prawns and Herb Butter

Loin of Venison served with Sweet Peppercorn Sauce and Celeriac Puree

Braised Lamb Shank in Madeira Sauce served with Gratin Dauphinoise and Creamed Spinach

Fillet of Beef and Braised Oxtail served with Potato Rosti and Glazed Baby Onions

Poulet Bresse Poche-Grille with a Foie Gras Sauce

Roasted Partridge on a Bed of Cabbage with Broad Beans and Baby Asparagus

Assiate of Rabbit served with Sweet Potato and a Rabbit Stock Reduction

DESSERT

Assiette Gourmand

White Chocolate Cheesecake served with Blueberry Compote

Port Roasted Figs served with Cinnamon Fritters and Vanilla Mascarpone

Hot Chocolate Fondant served with Vanilla Ice-cream

Chocolate Tart served with Candied Orange and Cream

Banana Parfait served with Bitter Chocolate Sorbet

Classic Crème Brulee

Hot Chocolate Soufflé served with a Rich Chocolate Sauce