• Mosimann's Oriental Duck Salad
• Scottish Salmon Tartare
  With Cherry Tomatoes and Herb Salad
• Young Carrot, Dill and Ginger Soup,
  Toasted Sunflower Seeds with Parmesan Croûtons and Crème Fraîche
• Chargrilled Vegetables with Baked Goat's Cheese

• Breast of Corn Fed Chicken with Wild Mushrooms Sauce
  Market Vegetables and Roasted Potatoes
• Roast Rump of English Lamb
  Rosemary Potatoes, Cabbage, Carrots and Green Beans
  Red Wine and Mint Sauce
• Grilled Fillet of Seabass
  Small Potatoes, Market Vegetables
  Saffron Sauce
• Mascarpone, Young Spinach and Parmesan Tart
  Tomato Fondue, Shallot Dressing

• Warm Apple and Blackberry Crumble
• Chocolate Delice
• Baked Lemon Tart

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