Canapés: Gougon of cod loin in a Lasko tempura with homemade tartare sauce; avocado and apple smoothie with a chilli tiger prawn
Starter: Local asparagus with quail's eggs and hollandaise sauce
Main course: Duo of spring lamb: Pan-roasted fillets with slow-roasted shanks, a herb and white wine reduction, spinach and feta souffle tart, and garlic and rosemary braised canellini beans.
Or: Ravioli with ricotta, pine nuts and wilted baby spinach
Dessert: Fresh apricot tart with a wildflower honey custard
Canapés: Pan seared scallop on a mini potato & crispy pancetta rosti; roasted tomato galette with homemade pesto and crispy basil leaves
Starter: Slow braised ham hock terrine with a mustard seed ice cream, gooseberry compote and fresh horseradish sauce
Main course: Hot apple-wood smoked salmon with crushed Kiflecar new potatoes, sugar snap peas and a lemon buerre blanc
Or: Cheese souffle with an Ajvar (roasted red pepper) sauce
Dessert: Strawberry cheesecake served with a fresh raspberry coulis and creme anglaise.
Canapés: Beetroot cured halibut with a caper and shallot dressing; seared duck breast with a spiced plum chutney
Starter: Gorgonzola, radicchio, pear and walnut salad
Main course: Medallions of pan-roasted venison fillet, served with a juniper and red wine jus infused with chocolate; potato and leek mash; cavolo nero
Or: Home made truffled gnocchi with a wild mushroom sauce
Dessert: Dark chocolate & orange torte with salted hazelnut praline and orange sorbet