Broccoli Veloute
with goats cheese dumplings

Seasonal Melon
with earl grey tea sorbet and candied lemon

Smoked Mackerel Pate
with melba toast and herb crème fraiche

Braised Shank of Lamb
creamed potatoes and braising reduction

Poached Breast of Chicken
with fondant potatoes and a vegetable broth

Red Mullet Fillets
with artichoke barigoule

Aubergine Tain
Provençal vegetables and a cherry tomato compote

Pistachio Crème Brulee
with sable biscuits and sweet pickled raspberries

 Warm Apple & Pear Mille Feuille
with calvados sorbet