Menu 6

Pan seared scallops
with potato rosti and butternut squash puree
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Toasted brioche, cranberry and goats cheese
with rocket maple syrup and balsamic dressing
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Chicken liver parfait, plum chutney, brioche and salad leaves
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Carpaccio of smoked salmon
with dill and lemon oil creme fraiche
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Trio of minted cucumber slice topped
with micro herbs, salmon terrine and ravioli
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Panache of Melons
set into a Pimms and Blueberry Jelly, with a Strawberry Coulis
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Tian of Crab, Crayfish and an Avocado Cream, drizzled with a Lemon and Dill Dressing Seared salmon with beetroot and mustard dressing
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Free range poached hens egg with Roots home cooked ham, asparagus and croutons Sun blaze tomato, roasted pepper and red onion salad
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Smoked fish terrine
with lemon and a horseradish dressing
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Tower of melons
with a compote of berries infused with lemoncello
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Asparagus & Watercress Soup
finished with fresh cream & croutons
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Cassoulet of Wild & Field Mushrooms in Cream, Garlic & Chablis
Presented in a filo pastry