To Tickle the Palette

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Trilogy of Seafood
Potted Shrimp with Pickled Dill Cucumber
Beetroot Cured Halibut
Hot Roasted Smoked Salmon

Les Fleurs 2003 Hugel, Alsace - France

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Veal and Speck Tortellini,
Parmesan Cream Sauce and a Basil Infused Olive Oil

Montepulciano d'Abruzzo 2004 Cerasuolo, Vigna Corvino, Contesa- Italy

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Fillet of Aberdeen Angus Beef
with shallots, garlic confit and wilted spinach

Breast of Goosnargh Duck,
Cranberry Marmalade and a Fondant Potato

Beaune 1er Cru Les Epenottes 2001 Vallet Freres, Burgundy-France
Domaine Vallet Freres

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Warm Chocolate Fondant

A Marbled Chocolate Teardrop filled with Raspberry Sorbet

Wild Raspberry and Champagne Jelly
topped with a White Chocolate Foam and Chocolate Crackles

Banyuls Vin doux naturel 2001 Chapoutier, Rhone-Frances

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Somerset Camembert accompanied by Caramelised Figs

Taylor's 1983 Vintage Port

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Cafè de Colombia