Main Courses
Sea Bass
Pan-fried fillet of sea-bass with herb-crushed new potatoes, courgette ribbons, sauce vierge and confit cherry tomatoes (gf, lf)
Chicken
Chicken breast stuffed with pesto and mozzarella, wrapped in Parma ham, served with dauphinoise potatoes and seasonal vegetables.
Vegetarian
Filo pastry basket filled with creamed wild mushrooms and leeks, served on a bed of baby spinach with turned new potatoes (v)
Desserts
Mango and Passion Fruit Mousse
with mango coulis, fresh passion fruit and a chocolate pencil (gf, v)
Lemon Tart
Baked lemon tart with mixed berry coulis, mini lemon meringues and a chocolate pencil (v)
Chocolate Brownie
Served with ice cream and strawberries (v)