• Mediterranean Oyster Medley: Tempura battered, Kilpatrick and on the half shell with shallot and red wine vinaigrette
  • Sea bass filet served with a bright Sauce Vierge on a bed of courgette ribbons, basil pine nuts and parmesan. Crowned with a courgette flower fritter
  • L’Ecu, fresh Combebelle Goat’s cheese
  • Delightful filo millefeuille served with fresh strawberries, berry compote, mascarpone cream and strawberry honey sorbet