Layered Chanterais, Galia & Watermelon with a Mango & Mint Syrup

Salad of Plum Tomatoes, Feta Cheese & Watermelon with Pistachio Pesto

Pressed Terrine of Mediterranean Vegetables, Nantaise Salad, Greek Herbs & Yoghurt Dressing

Terrine of Salmon with Crab in a Tomato Jelly, Basil & Tomato Essence

Chicken Liver Parfait wrapped in Pancetta with Red Onion Chutney

A Tier of Poached Salmon, Local Crab, Prawns & Smoked Salmon with Lemon & Dill Mayonnaise

Chantarelle, Oyster & Button Mushrooms in a Garlic & Chive Cream in a Baked Brioche Basket

Chicken, Roasted Pepper & Goats Cheese Tart with Baby Red Chard Salad

Crostini of Goats Cheese & Parma Ham served with Fig Chutney

King Prawns in Tempura Batter, Sweet Chilli Jam & Watercress Sauce

Caesar Salad topped with slithers of Smoked Chicken

Warm Salad of Seared Scallops, Crispy Chorizo, Roasted Peppers, Scallions, Chilli & Lime

Truffled Pate of Foie Gras & Baby Leeks, Chard & Roquette Salad with a Redcurrant & Shallot Marmalade

SOUPS

Consommé Julienne

Cream of Leek & White Onion

Carrot & Roasted Cumin

Steamed Mussel & Pak Choi Broth

Summer Vegetable