Canapés: Toasted organic goat's cheese with Sipon and Merlot wine jellies; asparagus tips with lemon butter and Piran sea salt
Starter: Pan-seared scallops with crispy pancetta and mini potato rosti
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: Open ravioli with ricotta, pine nuts and wilted baby spinach
Dessert: Dark chocolate and orange torte with salted hazelnut caramel and an orange sorbet shot
Canapés: Mini parmesan ice cream cone; roasted tomato galette with pesto and crispy basil leaves
Starter: Seared duck breast with a fresh cherry chutney and wild sorrel leaves
Main course: Hot apple wood smoked salmon with saffron baked rice and a green chilli salsa.
Or: Cheese souffle with an Ajvar (roasted red pepper) sauce
Dessert: Individual summer puddings served with a fresh raspberry coulis.
Canapés: Beetroot cured halibut with a caper and shallot dressing; pulled ham hock with fresh horseradish cream
Starter: Gorgonzola, radicchio, pear and walnut salad
Main course: Deconstructed coq au vin on a red wine risotto, roasted artichokes and shallots
Or: Home made truffled gnocchi with a wild mushroom sauce
Dessert: Almond and apple tart with a warm cinnamon custard