First Course

Chilled Two Pea Soup garnished with mint oil, served with sweet corn and fennel flan

Dilled CiabattaToast

Main Course

Grilled Red Snapper served with a lemon caper and fresh herb salad and citrus beurre blanc

Soft Polenta with Mascarpone

Spring Vegetable “Bouquet”

Rustic Rolls and Sliced Breads served with sweet butter

Dessert Course

Chocolate Trio:

Valrhona Chocolate Bombe served with caramel sauce

Bittersweet Chocolate Sorbet with fleur de sel, served in a hazelnut tuile with a mint crisp

Milk Chocolate Malted Milkshake with a chocolate straw and vanilla crème

Coffee, Decaffeinated Coffee and Tea