Menu A

• Chicken and Wild Mushroom pâté with Toasted Brioche and a balsamic Dressing
• Green pea soup with smoked bacon
• Roasted Scottish salmon Topped With a saffron & leek, served on crushed new potatoes and a light
• seafood sauce
• French apple tart with cinnamon sauce
• Coffee & petits fours

Menu B

• Trio of galia, honeydew & cantaloupe melon with tropical fruits, accompanied by a sweet mango syrup
• Vegetable broth with pesto & pearl barley
• Maize fed breast of chicken stuffed with Pancetta and mango
• Served with Fondant Potato and Broccoli
• Dark chocolate terrine served with a coffee sauce
• Coffee & petits fours

Menu C

• Marinated mozzarella & roasted pepper tower surrounded by pesto dressing and garlic fleurons
• Consommé with chicken and wild mushrooms
• Fillet of lamb topped with shallot confit, dauphinoise potato and a port wine jus
• Peach pannacotta with strawberry coulis and coconut tuille
• Coffee & petits fours