Canapés
Wild Garlic Cappuccino with Oyster Tempura
Carpaccio of Loch Duart Salmon with Orange Dressing, Caviar and Fennel
Asparagus Mousse with Pickled Oyster Mushrooms, Trout Caviar
Ham Hock Presse with Grain Salsa Verdi Mayonnaise, Pickled Vegetables
Beetroot Risotto with Horseradish Cream
Grilled Fillet Sea Bass with Basil and Lemon Sauce, Pickled Radish Spring Vegetables
Roast Quail and Morrel Mushrooms with Tarragon Sauce
Roast Rump of Lamb with Rosemary and Lemon Crust, Dauphinoise
Goat Curd, Apple and Walnut Salad
White Chocolate Parfait with Gingernut Biscuit, Rhubarb and Blood Orange
Coffee and Sweet Meats
