Spring time menu

Twice baked baby truffle oil potatoes
Parmesan shortbread topped with roast tomato and pesto
Fois Gras crostini with onion jam and raspberries

Spring lamb with an herb crust
Lemon baked chicken with sage and garlic
Fried mullet topped with sour onions

Aubergine parmegana
Gratin of potatoes
Puy lentil salad with red onion sun blushed tomatoes feta & balsamic vinegar
Rocket char grilled asparagus topped with a creamy lemon dressing

Cheese board served with a selection of breads and grapes

Raspberry cheesecake
Fresh fruit salad