Tian of Crab with avocado
Home made gravadlax with blinis
Grilled figs with goats cheese with caramelised onions and serrano ham
Tomato and mozzarella salad with red chilli, shallot and basil
Main Courses
Free range chicken breast with honey thyme and served with a sweet red pepper and tomato dressing
Seared fillets of free range chicken on fennel, chorizo and lemon with flageolet beans
Roasted rump of lamb serves with caponata (tomato, aubergine, red onion and garlic) with gratin dauphinoise
Fillet of beef wrapped in parma ham with a wild mushroom stuffing and served with red wine jus
Roasted monkfish tails with peppers and basil, wrapped in parma ham
Puddings
Baked chocolate truffle torte with raspberries and cream
Mini pavlova with summer berries and lemon cream
Peach and strawberry crumble with cream
Summer fruit jelly with cream
