Starter
Fresh summer asparagus soup with lemon and herb creme fraiche
Artisan breads with butter
Mains
Rare beef tenderloin steaks chargrilled with a horseradish crust and a red wine jus
Little crunchy potatoes with lemon and rosemary
Grilled portobello mushrooms with pine nuts and blue cheese
Baby spinach salad with feta, pomegranate, oranges and a lime avocado oil dressing
Slow roasted tomatoes on the vine with aged balsamic and oregano
Green beans tossed with sea salt and olive oil
Dessert
Chocolate mud cake with orange scented crème fraiche
