• A Soup of Scottish Rope Grown Mussels Flavoured with Saffron, Turmeric and Pernod
• Seared Red Mullet Fillets with a Salad of Spicy Moroccan Style Cous Cous and a Capsicum Butter Sauce
• Natural Smoked Haddock Dauphinois with Pan Fried Scampi Tails and a French bean Salad with Seasonal Leaves
• Duck Confit and Portobello Mushroom Terrine with Toasted Brioche and Homemade Chutney
• Homemade Olive Bread with Italian Plum Tomatoes, Mozzarella Char grilled Aubergine and Pesto Baked in the Oven and served with a Wild Rocket Salad
• Gilbey’s Tasting Plate for Two People

Main Course

• Char-Grilled Fillet Steak with Pommes Anna, Root Vegetables, Wild Mushrooms, Grapes and a Madeira Jus
• Cannon of Lamb with a Pave of Mediterranean Vegetables, Pommes Parmentier and a Rosemary Jus
• Roast Quail on a Potato and Chive Galette with Crispy Parma Ham, Flageolet Beans and a Raisin and Port Jus
• Baked Cod Fillet with a Grain Mustard Mash Potato, Broad Beans and a Fish Cream Sauce
• Whole Baked Bream with Crushed New Potatoes, Olive Oil, Herbs and a Bouquetiere of Vegetables

Desserts

• Hot Chocolate Fondant with a Pistachio Crème Anglaise and Vanilla Ice Cream
• Scottish Raspberry and Malt Whisky Parfait with Toasted Oats and Lavender Shortbread
• Date Almond and Armagnac Tart with Crème Fraiche
• Orange and Grand Marnier Pannacotta with a Strawberry and Cranberry Compote
• Dorset Blue Vinney and Walnuts with Seasonal Leaves Raspberry Vinegar, Smoked Paprika Oil and Toasted Homemade Walnut Bread
• A selection of French and English Cheeses served with Biscuits and Homemade Bread