Summer Vegetarian

Amuse Bouche

Watercress Vichyssoise with Soured Crème
Starter

Globe Artichoke Barigoule Au Pistou with Coco de Paimpol and Goats Curd
First Course

Burrata with Heirloom Tomatoes, Celery, Heritage Radish and Tomato Water
Main Course

Roasted Aubergine with Courgette and Basil Purée, Caponata, Ratte Potato and Gremolata
Dessert

White Chocolate Bavarois, Poached Peaches, Raspberry and Madeleine
Coffee and Petit Fours