Fillet of Cured Maine Lobster with a Baby Spinach and Parsnip Roulade
(V) Pine Nut in Goat's Cheese Sauce with Honey
(V) Sliced Watermelon accompanied by a Local Celeriac Mousse and a Beetroot puree Sorbet
Langoustine in Garden Peas Mousse layered with Aromatic Rice , with a Wild Baby Spinach Compôte
(V) Asparagus and Sun-dried Tomato Timbales accompanied by a Basil and Red Onion Roulade , a grating of Shallot and a Shallot puree Purée
(V) Fritto Misto of Garden Peas with a Basil and Fig Roulade and a sprinkling of Baby Spinach
Drambuie and Chocolate Truffle Sachertorte
Fruit tea served with Mints