spring summer 2006

First Courses

Duck Rillette with Black Cherry Compote and Onion Marmalade on Young Leaves

Wasabi and Ginger Cured Salmon with Pickled Green Papaya and Chilli Crostini

Truffle Char Grilled Asparagus Spears with Serrano Ham and Honey Figs

Asian Spiced Confit Duck and Watercress Salad with Slow Roast Plums

Pan Fried Haloumi on a Salad of Jerusalem Artichoke, Fennel and Red Chard with Honey Mustard Dressing

Carpaccio of Yellow and Green Courgette with Tomato and Olive Bruschetta

Pan Seared Blackened Cod Fillet on Beetroot Boulangere with Crushed Minted Peas

Charred Breast of Free Range Chicken with English Mushrooms, Broad Beans and Jersey Royal or New Potatoes

Loin of English New Season Lamb with a Ratatouille of Summer Vegetables and Cocotte Potato with Thyme and Garlic

Olive Scented Salmon on Potato Tortilla with Chorizo and Savoy Cabbage Braise

Char Grilled Angus Ribeye Steak on Sauté Potato with Caramelized Onions and Watercress Salad, Béarnaise Sauce

Spiced Breast of Barbary Duck with Asian Rice Cake and Vegetable Won Ton Basket

Bocconcini, Slow Roasted Tomato and Olive Stuffed Risotto on Char Grilled Vegetables with Artichokes and Lemon Aioli

Rhubarb and Champagne Trifle

Blood Orange Brulee with Black Cardamom Crostoli

White and Dark Chocolate Parfait with Lavender Ice Cream

Eton Mess with Kirsch Soaked Strawberries and Vanilla Sable

Slow Roasted Peaches on Toasted Brioche with Honey Mascarpone

Pineapple Carpaccio, Black Pepper Spice Cream