Summer

Amuse Bouche

Watercress Vichyssoise with Soured Crème
First Course

Globe Artichoke Barigoule Au Pistou with Coco de Paimpol, Goats Curd and Crisp Bayonne Ham
Fish Course

Cornish Crab Salad, Heirloom Tomatoes, Celery, Heritage Radish and Tomato Water
Main Course

Roast Loin of English Lamb with Courgette and Basil Purée, Caponata, Ratte Potato and Lamb Jus Gras
Dessert

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