The menu
- Smoked fish pate w/ oatcakes
- Asparagus w/ slow roast tomatoes, roast mushrooms and Hollandaise on toasted ciabatta
- Lemon scented Scallops with herby new potatoes and citrus mayo
- Chicken and Mushroom filo parcels
- Spring green garden vegetables with feta and preserved lemons
- Chargrilled baby carrots with orange segments, hazelnuts and raspberry vinaigrette
- Strawberry tart w/ creme pastiserrie and cranberry jelly
- Honeyed yoghurt
