Amuse-bouche

Foie Grais and ham boudin
with a white wine jelly

Pea foam with coconut froth

Sambuca cured salmon
with liquorice mayonnaise

Clam Chowder

Pan fried seabass with roasted scallops,
saffron risotto and chorizo sauce

Fillet of ‘Ruby and White’ beef
with truffled potatoes, shallot panna cotta
and spinach puree

Herb gnocchi with black olive puree
and sundried tomatoes

Pre-dessert

Chocolate nemesis
with pistachio ice cream

Appletart tatin
with rum and raisin ice cream

Orange tart with lime cream
and banana sorbet

‘Cheese from here and there’
English and French cheeses with individual garnish