Amuse bouche – clear tomato consommé
Mushrooms pithivier, seasonal salad, truffle oil
St Jacque scallop, wild Atlantic prawn, leek puree, lobster sauce
Duo of quail, orange glaze, fennel, apple, celery salad
Lamb tenderloin, parsnip, red beet, gold beet chips, maize puree, red wine chocolate sauce
Sweet surprise – chocolate, lemon posset, lemon crumble, hot lemon caramel sauce
Birthday cake – strawberries, raspberries, blueberries trifle cake
