Sample Spring Menu:

Canapés: Organic goat's cheese crackers with Sipon and Merlot wine jellies

Starter: Asparagus wrapped in crispy pancetta with a balsamic dressing

Main course: Pan- roasted lamb rumps with rosemary jus, a spinach souffle tart, and garlic, white onion and potato puree

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

Sample Summer menu:

Canapés: Roasted tomato galette with pesto and crispy basil leaves

Starter: Smoked salmon and avocado timbales, wild sorrel leaves

Main course: Pan-fried Sora river trout on a quinoa risotto with French beans and pea shoots

Or: Cheese souffle with an Ajvar (roasted red pepper) sauce

Dessert: Individual summer puddings served with a fresh raspberry coulis.

Canapés: Warm truffled crostini

Starter: Red wine and pancetta risotto with seared scallops

Main course: Fillet steak with a gratinated mushroom glaze, served on a crispy potato galette with roasted artichokes and shallots

Or: Home made tagliatelle with wild mushrooms from the local woods

Dessert: Pear and chocolate tart with a honey and almond custard