(V) Sliced Watermelon with a grating of Asparagus and a Honey and Sea Salt Jus
(V) Asparagus and Celeriac Symphony served on a bed of Wilted Spinach , with a Shaved Continental Almond Mousse
(V) Tian of Black Cherry and Basil served with a Cumin Seed Poivrade Infusion and a Cumin Seed and Basil Roulade
*
Gravadlax Tournedos served with Almond Poivrade
Brandade of Pan Fried Swordfish with Shallot puree and a Shallot and Baby Leek Mousse
(V) Avocado Galette accompanied by a Parsnip Poivrade Sorbet , a grating of Artichoke and a grating of Red Onion
*
Lemon and Poached Pear Zabaglione
*
Port accompanied by Assortment of Superior French Cheeses

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