Starters

• Ballotine of rabbit. armagnac prunes and foie gras, green bean and fennel salad
• Salmon cured in hotscotch sauce, gazpacho salsa and herb salad
• Aubergine caviar, tomato confit, roasted yellow peppers with parmesan crisps and basil oil
• Sweetcorn velouté with crab and coriander spring rolls
• Aromatic smoked duck breast, spring onion and radish salad with light soy vinaigarette

Soup

• Asparagus and parmesan soup with truffle dressing

Main courses

• Organic salmon, langoustine crushed potatoes, leek tagliatelle and chive beurre blanc
• Roast chump of scotch lamb, tart provençal, black olive, tomato and thyme jus
• Saffron and asparagus risotto, roast goat's cheese crotin with pine nut crust
• Braised oxtail 'rossini', pomme purée and tarragon jus
• Breast of free range chicken, summer mushrooms, potato fondant and pancetta jus