Bronze Type 1

Starters

• Roasted Asparagus in a burnt butter and almond sauce served with a poached duck egg
• Pan Fried scallop with pea and mint fricassee, pea mouse and parm ham and pea shoots
• Chicken liver parfait with confit rhubarb, min brioche marinade sandwich
 

Mains

• Pan Fried cod with a lemon butter potato served with braised fennel and tomato salsa and lemon butter and herb split sauce
• Wild mushroom risotto served with parmesan crisp
• Free range chicken ballotine with confit fondant potato with radish le greq and a pea and mint fricassee served with chicken split sauce

Dessert

• White chocolate and olive oil parfait served with white chocolate bubble with a blackberry coulis
• Trio of strawberry - Strawberry cheesecake, macrons, strawberry trifle
• Smashed lemon tart