• Tian of Avocado, Mango and Coriander Salsa with Oak Roasted Salmon
  • Chicken Liver Parfait with Onion Marmalade and Toasted Brioche
  • Chicken and Goats Cheese Mousseline with Tomato, Basil and Olive Dressing
  • Roasted Figs with Goats Cheese & wrapped in Parma Ham
  • Smoked Haddock Risotto with Quail Eggs
  • Home-Cured Capacchio of Beef with Truffle Oil and Parmesan
  • Breast of Barbury Duck with a Grapefruit and Ginger Sauce
  • Pancetta wrapped Chicken Breast with a Wild Mushroom Sauce
  • Guinea Fowl with a Blueberry and Port Sauce
  • Seam-boned Lamb with Red Wine Gravy on Potato and Parmesan Cakes
  • Rib-Eyed Steak with Asparagus and Parmesan and a Bearnais Sauce
  • Fillet of Pork with a Scented Plum Sauce
  • Trio of Chocolate Brownie, Chocolate Velvet Cream and Shortbread Heart
  • Warm Pineapple with Malibu and Cardamon and Home-Made Coconut Ice-Cream
  • Citrus and Champagne Jelly
  • Walnut Tart with Creme Fraiche and Raspberries
  • Ginger Spiced Pudding with Toffee Sauce
  • Geranium Meringue with a Compote of Strawberries