Lasagne of Sheared Wild Salmon with
a Tomato Herb Sauce

Warm Salad of Pigeon with
Green Lentils, Bacon and a Truffle Cream Vinaigrette

Baked Cod with
Prawns on a Spaghetti of Courgette and Chive Fish Velouté

Cream Soup of the Evening

Selection of Exotic Fruit Sorbet

Cannon of Lamb Cooked in Herbs with
Couscous Ratatouille, Jus of Tarragon

Roast Rump of Kangaroo with
Puy Lentils, Rosti Potato, Confit of Tomato, and Basil Gravy

Blanquette of Brill with
Lobster Ravioli on Wilted Spinage

Roasted Monkfish on a Herb Risotto with
Red Wine and Spice Sauce

Platter of Fresh Vegetables and Potatoes

Tea or Coffee

Choice of Desserts