To Start:
Italian Assiette - Bresola on a Potato and Onion Rosti, Roasted Baby Beets in Balsamic Vinegar and Rocket Salad
Roasted Tomato Tarte Tatin with Goat's Cheese
Spiedini of Thai Scallops, Lemon Grass and Ginger Juices, served on Banana Leaves
A Trio of Blinis with Smoked Salmon, Keta Caviar and Creme Fraiche
Seared Tuna with a Lime Crust with Crisp Oriental Vegetables, Served with a Chilli and Lemon Oil Dressing and Lemon Bread Wafers
Thai Marinated Salmon, Corriander and Sesame Egg Noodle Timbale with Sweet Chilli Oil
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Main Course
Roast Belly of Pork with Tomato and Mango coriander salsa
Roasted Char Grilled Moroccan Poussin, with Orange Flower and Caramelised Pomegranate
Roasted Corn Fed Chicken with Baked New Potatoes, Crispy Sage Laves, Pancetta and Roasted Garlic
Roast Char Grilled Fillet of Beef with an English Watercress Aioli. Roasted Cherry Tomatoes on the Vine, Potato Gratin and English Herb Leaf Salad with Roasted Baby Beetroots
Cannon of Lamb with Char Grilled Asparagus, Dauphinoise Potatos Layerd with Rosemary and Roast Garlic Scented Cream, Oven Roasted Vine Tomatoes, Served with Mint Jelly and a Port & Redcurrant Jus

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To Finish
Prune and Armagnac Creamy Rice Pudding with Clotted Cream
White Chocolate Layered with Blackberry Kissel and Chocolate Ganache
Crème Brulee
Apple Strudel Soufflé with Cream
Grilled Mocha Coffee Pots with Hot Coconut Cream
Pear and Almond Tarte Tatin with Cointreau Syrup and Sweetened Mascarpone
Classic Summer Pudding Garnished with Fresh Summer Berries, Mascarpone and a Light Berry Coulis.
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