(V) Tian of Chicory and Pine Nut with a grating of Basil and a Infusion of English Avocado
Pan Fried Monkfish served with a Lightly Grilled Wild Yellow Zucchini Jus and a Garden Peas and Asparagus Roulade
(V) Tian of White Onion and Poppy Seed with a sprinkling of Pearl Onion
*
Seared Duckling stuffed with Wilted Spinach , accompanied by a Red Onion Poivrade Sorbet
Whole Roasted King Salmon in Garlic Jus filled with Wild Rice , accompanied by a Beetroot and Goat's Cheese Roulade
(V) Fritto Misto of Caper served with a sprinkling of Garden Peas , a Sorbet of Balsamic Vinegar and Butter and a Mousse of Cucumber puree
*
Peach Brulee
*
Mature Cognac with Assortment of Superior French Cheeses

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