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