Sample Starters

Salad of chargrilled Mediterranean vegetables with buffalo mozzarella and basil dressing

Tart fine of leek, mushroom and blue cheese

Courgette, ricotta and pecorino fritters with roasted tomato sauce

Scallops wrapped in pancetta on bed of rocket and parmesan shavings

Butternut squash, aubergine and ginger tomatoes with lime yoghurt

Seared carpaccio of beef with baby beetroot, horseradish and rocket

Salad of shaved fennel, feta, orange and pomegranate

Sample Mains

Oven roasted chicken breast on a bed of lemon, thyme and leek risotto

Herb crusted fillet of lamb with courgettes, pancetta and mint

Fillet of beef with wild mushrooms and a rich red wine jus

Brown butter poached halibut with celariac puree and caper crumb

Seared duck breast on a bed of slow roasted red onions, beetroot and orange

Fillet of Sea bass on a bed of wild mushrooms, sautéed potatoes and saffron butter sauce

Cod fillet with cep butter, tomato fondue and herb brioche crust

Fillet of Dover sole with carrot and courgette tagliatelle served with chive and ginger beurre blanc

Sample Desserts

Raspberry and pistachio parfait

Moist orange and almond cake

Plum and almond tart

Apple terrine with streusel topping

Lemon tart with crème fraiche and raspberries

Indulgent chocolate brownies with hot chocolate sauce and ice cream

Passion fruit upside down cheesecake