Starter

 

Seared Foie Gras, Broccoli Puree, Valrhona Aerated Chocolate Crisp and Gelled Coffee.

 

Main Course

 

Assiette of Seafood, Citrus Fruits and Cucumber.

 

Dessert

 

Lemon Cheesecake with Raspberry Pearls and Burnt Meringue.

 

 

 

 

Starter

 

Seared Yellow Fin Tuna with Beetroot and Quince.

 

Main Course

 

'Two Ways'

Lincolnshire Pork Belly Slow Braised, Tenderloin Wrapped in Scallops, Parsley Compressed Apple.

 

Dessert

 

Mint Infused Watermelon with Mixed Berries.

 

 

 

Starter

 

Home Smoked Haddock Risotto,

Crisped Quail Egg.

 

Main Course

 

Tenderloin of Kobe Beef,

72 hour Braised Ox Cheek Tortellini,

Roasted Garlic.

 

Dessert

 

Peach Melba.

Sautéed White Peach with Lavender, Peach Froth.