Whitby crab and baby leek tartlet with langoustine fritter and a shellfish sauce
or
Salmon and Monkfish roulade wrapped in smoked salmon with honey roast beetroot and a caper and shallot vinaigrette
Both served with homemade saffron and caraway rolls
Pan fried fillet of wild seabass with creamed celeriac and a tiger prawn and dill tortellini
Poached Turbot with buttered baby spinach and a creamy cep mushroom sauce
Both served with rosemary sautéed potatoes and courgettes
A glass of Blosseville Marniquet Champagne
Caramelized apple tart tatin with butterscotch ice cream and vanilla bean sauce
A selection of fine local cheeses with biscuits and chutney
Filter coffee served with tuille biscuits
