Canapés

Grilled Queen Scallops with Prosciutto and Fresh Green Pea Puree

Roasted Rosemary and Lemon Loin of Lamb skewered on Rosemary

Bundles of Tiny Baby Asparagus with Lemon and Tarragon Mousseline

Seared Foie Gras on a Bramley Apple Tatin with Port Jelly

Starter

Tian of Cornish Crab with a Ribbon of Cucumber and an Avocado and Lemon Ratatouille topped with a Parmesan Wafer

Warm Bread Rolls

Main Course

Roast Loin of Lamb (Royal Dornock Estate)

On Steamed Baby Vegetables with Rosemary Roasted New Potatoes,

Aubergine Hollandaise and a Minted Jus

Pudding

Vanilla Bean and Mascarpone Mousse rolled in Praline with a Bitter Chocolate Sauce, Pistachio Tuille and Raspberries

Coffee, Tea, Herbal Teas and Homemade Petit Fours