Red and green endive, pear and Roquefort salad.
Fennel, orange and parmesan salad.
Moules marinieres with crusty french bread.
Warm goats cheese tart.
Blue cheese soufflee with fresh thyme.
Marinated buffalo mozzarella, with yellow tomatoes, and basil drizzled with extra virgin olive oil.
Spice crusted tuna sashimi.
Poached lobster tail salad with mango, rocket, and citrus aoili.
San Danielle ham, with ripe figs, rocket, parmesan shavings and a balsamic dressing with toasted pine nuts.
Seared hand dived scallops, with crisp pancetta, on a celeriac puree with slow roasted cherry tomatos.
Dublin bay prawn salad with dill and lemon.
Red onion tart tatin with rocket and balsamic dressing.
Spring lamb rolled in fresh rosemary and mint.
Lyonaisse potatoes. Spinach, pea and mint puree with baby carrots. Red wine and red currant jus.
Sea bass, buerre blanc, new potatoes, fennel, green beans and slow roasted cherry tomatoes on the vine.
Seared lime, wasabi and ginger tuna, with green beans, chilli and seasame seeds.
Red thai prawn curry with shitake mushrooms, Pak Choy, bean sprouts and shredded carrots, with Jasmine rice.
Lemon poached chicken with forty cloves of garlic, served with green salad and crusty french bread.
Filet of Perthshire beef, Bearnaise sauce, Provencal tomatoes, garlic potato gratin, asparagus.
Pork fillet marinated with fennel seeds and lemon, with Puy lentils, caramelized red onions and toasted pine nut, mango and ginger salsa.
Braised rabbit with black olives, red wine and pine nuts.
Moroccan spiced lamb couscous with courgettes and chickpeas.
Grilled red mullet on a fresh pea, mint and tomato risotto.
Fillet of pork , with creamed morels. baby summer vegetables.
Crab linguine with chilli, lemon, garlic and fresh parsley.
Individual chocolate brownies with raspberry coulis and fresh summer berries.
Trio of ice cream, dark chocolate, praline and vanilla with caramel sauce served in a rose ice bowl.
Black cherry creme brulee with vanilla shortbread hearts.
Lycee, mango and fresh basil sorbet.
Meringue roulade with passion fruit and mango cream.
Raspberry and almond tart with vanilla creme fraiche.
Liquid centered chocolate pots with cardamon ice cream.
Lemon lovers tart with creme fraiche.
Praline ice with water melon, honey dew melon and charentais, with a blueberry sauce.
Poached white peaches with raspberry sauce and praline ice cream.
Warm apricot and almond tart with orange cream.