Canapés
Wild Garlic Cappuccino with Oyster Tempura
Asparagus Mousse with Trout Caviar
Pickled Wild Mushrooms
Coddled Hens Eggs with Black Forest Ham and Spring Greens
Seared Scallop with Pea Puree, Apple Dressing and Pancetta
Grilled Fillet of Brill with Spring Vegetables Lemon Flesh and Basil Sauce
Milk Fed Lamb Cutlet with Jersey Royals, Red Currant and Balsamic Jus
Roast Breast of Cornfed Chicken with Tarragon Sauce St George Mushrooms
Goat Curd with Granny Smith
and Hazelnut Salad
Lemon Curd Macarons with Strawberry Compote
Vanilla Mousse with Blood Orange and Rhubarb Verbena
Coffee and Sweetmeats
