Deep Fried Wontons with Beans and Asparagus in a Black Bean Sauce (V)
Herb Salad with Mozzarella and Slow Roast Tomatoes filled with Coriander Pesto (V)
Melon & Air Dried Ham served with a Strawberry Salsa
Smoked Trout & Almond Tart with Nut Brown Butter Dressing
Individual Crab Mousses served with Fresh Parmesan & Basil
Courgette & Ricotta Layered Terrine served with Sun-blushed Tomato Salsa (V)
Fillet of Beef with Deep fried Capers and Basil Sauce
Chicken Fillet wrapped in Air-dried Ham with Herb Cheese Stuffing & a Tarragon Sauce
Kiln Poached Salmon with a Brioche Rosemary & Lemon Crust
Roast Sea Bass with Purple Basil cooked over Sautéed Mushrooms & Potatoes with an accompaniment of Salsa Verde
Guinea Fowl Supremes filled with Lemon and Herb Couscous in a White Wine Sauce with Slow Roast Plum Tomatoes
Roast Rack of Lamb over Mediterranean Vegetables or a Gratin Dauphinois Gateau with a Red Wine Jus
Aubergine Gateau with Roasted Red Pepper Sauce (V)
Pan-fried Couscous Cakes of Red Onion, feta cheese & Pinenuts with Green Olive Tapenade (V)
Individual Summer Puddings served with Clotted Cream
Individual Peach & Elderflower Almond Pavlova
Deep Fried Mille Feuilles filled with Smooth Strawberry Mousse & served with Strawberry & Mint Salsa
Rich Passion Fruit Tart Served with Fresh Raspberry Coulis
Summer Provencal Poached Apricots with Home-made Vanilla Ice-Cream
Individual Lavender Crème Brulee with Blackcurrant Compote
Summer Fruit Jelly served with Mascarponi Cream and Lavender Heart Biscuits
Gianduja Marjolaine a Classic Chocolate & Hazelnut Meringue Layered Torte
Three Espresso Coffee Cups filled with
White and Bitter Dark Chocolate Mousse and Fresh Raspberries
