Example Lunch or Dinner Menu

Starter

Smoked salmon parcel filled with dressed crayfish and lobster, with watercress puree and horseradish quenelles
Goat’s cheese mousse, crispy Parma ham, beetroot jelly with honey dressed rocket
Parmesan Mille Feuille filled with broad bean puree and char grilled asparagus, soft quail egg, drizzled with Tuscan olive oil
Three tomato salad, garnished with edible flowers and cheese shortbread sticks (Tomato essence served in a shot glass, oven baked tomato with French goats cheese, fresh tomato and herb salad with rich olive oil)
Spiced baked salmon (warm) with a cucumber and pomegranate salad, coriander yogurt dressing

Baked fillet of sea bass with a lime and Thai basil crust on rice noodles with steamed green vegetables
Breast of Guinea fowl, with thighs stuffed with chorizo and mushroom finished with oregano parmintier potato, sauté spinach and carrot puree
Duck Breast with coriander and mango jus, served with gratin potato and green beans wrapped in smoked bacon
Sea trout with roast fennel and courgette, jersey new potato and chervil butter sauce
Rump of lamb (pink) with pink peppercorn sauce, courgettes wrapped in leek and bashed minted Jersey Royals
Pigeon breast (pink) on cranberry rosti potato with a selection of green vegetables and a light summer red wine jus

Dark chocolate olive oil cake with caramelised orange and mascarpone cheese, finished with raspberry sauce
Warm sticky toffee pudding with butterscotch sauce and crème freiche
Basil panna cotta with lemon butter biscuits and spiced poached pears
Rhubarb and ginger syllabub with cardamom jelly
Selection of English cheeses and biscuits with dried apricots and celery
Selection of tea and coffee with hand made petit fours