Menu Suggestions

- Lemon Potato Latkes with Gingered Avocado Crème

- Roasted Scottish Salmon Wrapped in Prosciutto with Courgette

  Ribbons and Pasta

- Tarte Des Demoiselles Tatin with Whipped Cream

- Steamed Mussels with Garlic and Vermouth in a Foil Parcel

- Pan-Grilled Vietnamese Beef with Crème Fraiche and Chilli

  Tomato Relish with Steamed Sweet Potatoes

- Coconut Rice Pudding with Lime

- Pan Roasted Scallops with Tomato and Herb Salsa

- Pan Fried Steak and Chips with Rocket and Parmasan Salad

- Chocolate Mousse

- Hot Wok Chilli Prawns

- Roasted Pheasant Breast with Bacon, Shallots and Mushrooms,

  with Spring Vegetables

- Vanilla Parfait with Seasonal Fruits

- Smoked Salmon Crostini

- Saffron Fish with Roasted Vegetables

- Classic Lemon Tarte with Calvados Crème Fraiche

- Trout Fish Cakes

- Coq au Vin with Roasted Root Vegetable Mashed Potato

- Crème Brulee

- Bresaola and Rocket with Olive Oil and Parmesan

- Garlic Roasted Poussin with Seasonal Vegetables

- Italian Chocolate Amaretto Torta, Served with Berries and

  Whipped Cream

- Peking-Style Duck Pancake Wraps

- Roast Monkfish with Pancetta and Red Wine Sauce, with Fresh

  Wilted Spinach and Lemony Gratin Dauphinoise

- Roast Rhubarb and Apple Crumble, Served with Crème Fraiche

- Chicken Liver Pate with Sweet Onion Marmalade and Warm

  Brioche

- Roast Sirloin Beef with Yorkshire Pudding, Roasted New

  Potatoes and Red Wine Gravy

- Lime and Ginger Cheesecake with Whipped Cream

- Lobster and Fennel Salad

- Sautéed Tarragon Chicken with Mushrooms, Served with boiled

  new potatoes and Buttered Green Beans

- Sticky Chocolate Pecan Pie with Organic Vanilla Ice Cream