Starters
- Poached Salmon and Prawn set in a Wine Jelly scented with Fennel.
- Chicken Liver Parfait with an Apricot Relish and Brioche Toast.
- Gravlax of Salmon with Blini Pancakes, Soured Cream and Avruga Caviar.
- Roasted Mediterranean Vegetable Tart with Mozzarella and Basil.
- Tatar of Marinated Salmon and Smoked Salmon and A cucumber Dressing.
- Thai Fish Cakes with a Sweet and Sour Dressing.
- Warm Fillet of Sea bass on A Nicoise Salad.
- Fresh Salmon Mousse, Served Hot with a Pink Peppercorn and Chervil Butter Sauce.
- Warm Salad of Pigeon Breast Served in a Tartlet with Red Onion Marmalade.
- Parma Ham with a Rocket Salad, Truffle oil and Parmesan and Asparagus.
- Fresh Crab Parfait with Melba Toast and A Sweet Pepper and Chilli Coulis.
- Terrine of Foie Gras and Duck Confit with Peppered Orange Compote.
- Melon with Seasonal Berries and an Elderflower Syrup.
- Wild Mushroom and Chicken Ravioli with a Tarragon Butter Sauce.
- Chicken and Baby Leek, Terrine Sauce Gribiche.
- Carpaccio of Beef Fillet with a New Potato and Black Olive Salad.
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