Menu (select one from each course)

Scottish salmon and baby leek terrine with a citrus dressing.
Crown of galia melon with peppered strawberries and raspberry sorbet.
Smoked chicken and broccoli broth.
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Breast of chicken ragout with wild mushrooms and a grain mustard veloute.
Roast breast of duck with a shallot confit, red wine and smoked bacon jus.
Braised shoulder of lamb with mint pesto amd redcurrant sauce.
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Warm almond and cherry tart with Cahntilly cream.
Iced lemon and honey parfait with homemade shortbread.
Chocolate and pistachio parquis with cinamon sauce.
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Freshly ground coffee and petit fours.