| Amuse Bouche |
| * * * |
| Hot Roast Smoked Salmon with a Sweetcorn Pancake with Tomato & Avocado |
| Confit Duck Leg & Goose Liver Terine Sauternes Jelly & Roasted Brioche |
| Crotin Filo Parcels set on an Orange & Grape Compote |
| * * * |
| Sorbet |
| * * * |
| Venison Fillet with a Carrot and Parsnip Rosti, Braised Savoy Cabbage with Juniper Jus |
| Pan Seared Turbot with Seasoned Baby Vegetables, Turned New Potatoes & a Lemon Butter Sauce |
| Mille Feuille of Wild Mushroom Fresh Pasta and a Napped of Cepe Foam |
| * * * |
| Classic Rum Baba with a Poached Clemintine |
| Strawberry and Cointreau Tart with a Mint Crème Fraiche |
| Wild Berry Gizpachio with a Vanilla Panna Cotta |
| * * * |
| Selection of Cheeses |
| Hot & Cold Breakfast Buffet |
| * * * |
| Selection of Salads |
| * * * |
| Ribeye Steaks (cooked to order) with Roast Root Vegetables & Mash |
| Mirrored Seafood & Meat Platters |
| Cold Poached Salmon with Cold Shellfish Buffet |
| * * * |
| Selection of Hot & Cold Desserts |
| Hot & Cold Breakfast Buffet |
| * * * |
| Selection of Salads |
| * * * |
| Mirrored Platter with Selection of Shellfish |
| * * * |
| Selection of Desserts including Chocolate Fountain |
