Spring Lunch Menus
Spring 1
Smoked Salmon with Asparagus Spears and Light Lemon Dressing
Seared Fillet of Pork with Crispy Pork Belly and Gravy, Roast Potatoes, Green Beans and Julienne Carrots
Chocolate Profiteroles with Coffee Cream
Spring 2
Parma Ham, Buffalo Mozzarella and Avocado Salad
Mirin Glazed Salmon with Spring Onion Garnish and Stir-Fried Vegetables
Brandy Snap Basket with Mango Sorbet and Lime Syrup
Spring 3
Individual Red Onion and Feta Tarts
Baked Sea Bass with Morels and a Madeira Sauce, Mini Roast Potatoes and Spring Greens
Vanilla Crème Brulee with Homemade Shortbread