Starters

Hot-stone Cooked Salmon
(celeriac green papaya, cucumber, horseradish, lemongrass mayonnaise)

Gruyère and Parmesan Soufflé (V)

Roasted Piquillo Pepper and Babaganoush Tartlet (Ve)
(tossed balsamic dressed salad)

Mains

Rosemary and Parmesan crusted Lamb Rack with Braised Leg Lamb Confit
(roasted Dutch carrots, truffled dauphinoise potatoes, wilted spinach, Spanish red onion jam, merlot scented jus)

Halloumi, Courgette and Sweet Potato filled Filo Pillow (V)
(coconut and coriander, butternut sauce)

Wild Mushroom and Spinach Ragout (Ve)
(rocket pesto and white onion cream)

Desserts

Brazilian Coffee Dacquoise (V)
(ginger meringue, chocolate truffle, vanilla crème fraîche)

Strawberry soya milk Panna Cotta (Ve)