Chef Alastair

Hot French Onion Pastries With Melting Gryuere

Smoked Salmon Rose Set On A Rosti With Crème Fraiche And Salmon Caviar

Whipped Goats Cheese With Candied Walnuts And Drizzled With Honey (V)

Charcuterie With Olives, Sun Dried Tomatoes And Shaved Parmesan Fresh Bread

Salmon And Prawn Terrine Dijon Mayonnaise And Hi Bakes

Duck Breast, Seared And Served Pink With Wild Rice And Juniper Berry Sauce

Chicken Breast Wrapped In Parma Ham And Set On A Rich Madeira And Mushroom Sauce ( Gf)

Fillet Of Salmon Gently Baked And Set On Sauce Vierge

Cod Fillet Baked With A Horseradish Crust Set On Sweet Beetroot

Mushrooms Braised With Tomato Soy Sauce And Red Wine Garlic And Ginger With Sweet A Potato (Ve)

Classic Beef Bourguignon With Creamy Mashed Potato

Tagine Of Lamb Served With Couscous

Chocolate Marquis With Fresh Raspberries And A Butterscotch Swirl

Italian Meringue Filled With A Creamy Lemon Curd Topped With Passionfruit And Chocolate Shaves

Twice Baked Sticky Toffee Pudding Served Warm With Hot Caramel Sauce And Double Cream

Tofu Choc Pots With Lime And Chilli (Ve)