Freshly made cream of tomato soup laced with torn basil and a swirl of cream
Warm smoked salmon and asparagus flan
Fresh local crab and dill cakes with buttery chive hollandaise
Fan of ogen melonwith fresh figs, raspberry coulis and passion fruit and Champagne sorbet
Bakedopen capped mushroom filled with Mediterranean vegitable and melting cheese
Rack of Welsh lamb with red wine and rosemary reduction
Medallions of pork Normandy flamed in calvados and finished with cream and glazed apples
Fresh marlin steak pan fried and served with mango and lime salsa
Grilled sirloin steak with red wine and mushroom sauce
Chicken breast filled with red pepper, pistachio mousseline with a piquant tomato sauce
Fillet of salmonen croute with cream cheese and spinach in a golden puff pastry jacket
Goats cheese, cous cous and vegetable parcels wrapped in filo pastry, served with cranberry sauce
Creme Brulee
Belgian chocolate torte
Fresh fruit brandy snap basket with whipped cream
Warm bakewell tart with custard
Italian pannacotta with raspberries
Coffee