Entrees
Veloute of Cedar Smoked Haddock with Black Mussels and 12-year old Glenfiddich Ice Cream
Gently-seared Yellow Fin Tuna with Caviar and Chilli-spiced Sweetcorn
Torchon of Duck Liver with Home Baked Brioche

Main Courses
‘Shoulder To Shank’ Variation of Milk-fed Lamb
Pan-seared Ruby Snapper with Brandade, Feve Nage and White Anchovy Fillet Beniet
Confit Suckling Pig with Braised Quinoa and Creamed Celeriac

Desserts
Banana and Apple Mille Fueille with Lightly Salted Ginger Ice Cream
Lemon Curd Tart with Butter Milk Sorbet
Banana and Molasses Parfait with Sage Toffee Popcorn