Starter
Fillet of wild salmon marinated with fresh ginger, lemon grass and coriander, pan friend and served cold with a bitter rocket salad and a mango and chilli salsa

Main Course
Rump of spring lamb
Oven roasted with a black olive tapenade and finished with a sauce of Chianti, basil and roasted sweet shallots Served on a bed of crushed jersey potatoes with crisp green beans and shaved pecorino cheese

Dessert
Fresh Raspberry Tartlet
Filled with crème patisserie and served with crème Chantilly flavoured with Amaretto