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Minted pea and watercress soup (V)

Citrus steamed red mullet llet set on a saron risotto accompanied with a warm tomato dressing

Baked cod llet, topped with a herb and lemon crust, complimented with a chive cream sauce.

25 per Ticket 200 for a Table of nine.

Breast of chicken with a coq au vin sauce (red wine, onions, bacon lardons and mushrooms) A light lo pastry basket, lled with ratatouille, topped with wilted spinach, toasted pine nuts and parmesan shavings (V,N) All served with seas onal vegetables and new potatoes

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Vanilla panna cotta, Tangy fresh lemon tart, pineapple

fritter with apricot sauce