Sample Menu 2

Cappuccino of wild mushrooms with truffle oil and black pepper tuiles

Cold poached Ballotine of Salmon with crème fraiche and lemon dressing

Chargrilled scallops wrapped in Parma Ham, with a salad of baby spinach, mizuna leaves, red pepper and tomato salsa

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Oven roasted Loin of Highland Venison, glazed Red cabbage, poached pears,
Cassis Sauce and Lingonberries

Roasted Fillet of Sea Bass and Tiger Prawns served on Sicilian capponata,
Provencal sauce and fresh herbs de provence

Oven braised Lamb Shank in a Rosemary & Red Wine sauce
with caramelised shallots and mustard mashed potatoes

All Main Courses are served with your choice of seasonal vegetables
Gratin dauphinoise and baby potatoes

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Trio of Belgian Chocolate on a mosaic of summer berries

Mille Feue of caramelised Figs with Grand Marnier Zabaglione, Blackberry sauce
and crispy layers of Filo pastry

Carpaccio of strawberries with vanilla essence and white chocolate shavings

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Freshly Brewed Tea and Coffee with Petit Fours