Starters

Roast Tomato Soup, Served Hot or Cold
Heirloom Tomato Chutney, Aged Balsamic Vinegar, Toasted Sourdough

Fois Gras Mousse
Toasted Brioche, Pickled White Grapes, Golden Beetroot, Sherry Gel

Gravadlax of Sea Trout in Dill
Compressed Cucumber, Watercress Salad, Fennel