Starter

Salad of Rocket and Pomegranate with Goats Cheese & Fresh Figs with Honey Dressing.

Smoked Trout on a Beetroot Blini with Lambs Lettuce & melting Horseradish Butter.

Main Course

Veal Saltimbocca with Lemon Parsley Butter Served with New Potatoes Crushed with Parmesan, Basil & Olive Oil.

Baked Lemon Sole, Broad Bean and Cherry Tomato Cassolet with Buttery Jersey Royals and Fresh Mint

Pudding

Mini Raspberry & Blueberry Jellies with Fresh Mint Cream.

Almond Pavlova with Griddled Peach & Amaretto Cream.

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