Entrées
- Pan seared sea scallops, cauliflower puree, fennel and Granny Smith salad
- Smoked salmon, dill crème fraîche, orange and mesclun
- Shallots and parsley gnocchi and English peas, sun dried tomato and field mushroom
- Puff pastry wrapped baked brie, berry compote, rocket leaves
- Duck rillettes with figs jam, toasted rye bread and pickled vegetables