Starters
Asparagus with parmesan snow with black olive crisps
Bruleed chicken liver parfait with fig chutney and soda bread
Scallops with parsnip puree and pancetta crumbs
Mains
Rack of Lamb with Tapenade Crust, Spring Vegetable broth
Rolled Fillets of Sole with Roast Shallot and Fennel Puree
Roast guinea foul with grain mustard mash and braised leeks
Puddings
Almond and berry tart with creme fraiche
Cardamom and rosewater rice pudding with pistachio biscotti
Yoghurt panna cotta with madeira roast plums