Smoked Trout and Cucumber Salad with Dill and Black Pepper served with toasted Parmesan Rusticata Bread
Creamed Wild Mushrooms in Dijon Mustard served on toasted Brioche
Duck Terrine served with a summer berry jelly
Asparagus Spears wrapped in Parma Ham rested on a Beetroot and Rocket Salad in a Balsamic Dressing
Main Course
Crisp Loin of pork with a summer apricot, fresh sage, and pine nut stuffing
Baked Fillet of Salmon topped with a Prawn Mousse wrapped in Filo Pastry on a Citrius Cream
Roquefort Ribeye Steak with Mushrooms and Sweet Potato Chips
Open Baby Spinach and Gorgonzola Ravioli with a Creamed Oyster Mushroom Sauce
All served with julienne of seasonal vegetables
Dessert
Fresh Strawberry Mille Feuille drizzled with a White Chocolate Sauce
Black Forest Syllabub with a tuille biscuit
Brandy Snap Basket filled with Summer Fruit Compote topped woth Coconut Ice Cream
Farmhouse and Continental Cheese Board served with a selection of Wafer Thins and Apple Chips
