Gourmet Journey

To choose one for each course:

Canapes

— 3 canapes to discuss with the chef

Starter

— Sea bass ceviche, lime, shallot, coriander and avocado, lamb lettuce (Pescetarian/GF)
— Salmon tartare, fresh chillies, spring onion, avocado, lime and olive oil (Pescetarian/GF)
— Tuna tartare, carpaccio of tomatoes, lime, shallot and macedoine of avocado (Pescetarian/GF)
— Gratinated Scallops, wild prawns, spinach puree and asparagus (Pescetarian/GF)

Main Course

— Quail, spinach royale, toasted pine nuts (GF)
— Beef fillet (GF)
— Welsh Rack of lamb (GF)
— Fish (to be discussed with the chef)

Dessert

— Lemon meringue pie, chocolate sauce, raspberry coulis (VG)
— Crema catalana with blueberries (VG/GF)
— Almond tart frangipane, cherry compote (VG)
— Sticky toffee pudding (VG)