first course
Tartare of roasted beets served with goats cheese and an orange dressing

entrée
Vichychoisse – chilled leek and potato soup infused with truffle oil

main course
Smoked salmon, courgette and dill tart served with a mesclun salad

Oven baked monkfish with pancetta, roasted cherry tomatoes and parsley baby potatoes

dessert
White chocolate panna cotta served with a raspberry coulis and a coconut wafer

Friandises

Coffee and tea