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Griddled scallops on pea and mint purée |
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Asparagus and morel risotto with shaved pecorino |
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Grilled and marinated artichoke hearts with radicchio and
fennel salad with lemon dressing |
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Fresh tomato and courgette soup with basil oil |
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Herb-crusted spring lamb with steamed Jersey Royals and pea
shoots |
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Rabbit with mustard sauce, herbed new potatoes and French
beans |
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Spring chicken breast stuffed with morel mousseline on a bed
of baby vegetables and morels with Madeira jus |
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Salmon ‘olives’ with herb stuffing with chive
beurre blanc on steamed asparagus |
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Individual strawberry shortcake stack with wild strawberry
coulis and vanilla bean Anglaise |
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Lemon pannacotta with pistachio tuile and mocha syrup |
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Hot passionfruit soufflé |
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Individual ginger and lime cheesecake with mango and mint
compôte |
