Warm brioche, tomato, onion and parmesan bread Lobster and crayfish cocktail
Gaspachio
topped with avocado oil served in a demitasse cup Paupiette of sole Florentine
A fillet of sole, folded, filled with a mousse of spinach and sweet tomatoes and served in a wild mushroom sauce
Rump of lamb*
Served on a meux mustard mash with cumin and coriander Jus Three beans, (minted broad Bean, French bean and sugar snap) Tulip of berries with a raspberry sorbet And coulis shot glass with contreau liquor A selection of handmade cheeses Fairtrade Java Blue blend filter coffee with chocolates
Tea and Infusions also available * Chef recommends that rump of lamb is at its best between May and October.

This menu can be served platted for up to 80 persons, and dishes are platted.