Canapés

Prawn and avocado purée on a fork, sprouted seeds

Warm Chestnut velouté served in a shotglass, gressini

Aubergine and extra virgin olive oil Caviar in a spoon, sundried tomatoe

Foie gras on gingerbread toast, fig chutney, sea salt

Starter

Beetroot tartare, capers, parsley, watercress, goats cheese, beetroot reduction

Filo parcel filled with roquefort cheese, pear and walnuts, on a bed of rucola salad, walnut oil vinaigrette

Chicken liver parfait, caramelised onion jam, brioche toast, green salad

Crab and smoked salmon avocado salad, roasted pinenuts, lemon, hazelnut oil, fresh herbs, mixed salad leaves

Main Course

Braised beef in a red wine sauce, honey glazed carrots, confit shallots, fresh tagliatelle nest

Wild salmon filet poached in a "court bouillon", creamy white wine sauce, crushed new potatoes, steamed broccoli

Organic lamb filet, seared and oven roasted, red fruit and rosemary sauce, spinach purée, polenta

Pan fried organic duck breast served with an orange sauce, sweet potato mash, orange segments

Dessert

Caramelised pear tarte tatin, vanilla ice cream quenelle, salted warm caramel sauce

White chocolate and raspberry cheesecake on a ginger and cinnamon biscuit base, raspberry coulis

Hot dark chocolate fondant, served with crème anglaise

Poached yellow peach, verbena jus, pistachio gâteau

Vegetarian options

Roasted red pepper, parsley foamy cream, stuffed with risotto rice, nuts, ginger, cumin, lime,sultanas, mint and parsley

Caramelized endive tarte tatin, port reduction, roquette salad

Slow raosted tomatoes, courgettes, baby beetroot, wholewheat tagliatelle nest, pinenuts, hazelnut oil, shaved parmesan

Petits fours

Dark chocolate truffles

financiers

french meringue

Sample Menus