5 Course Menu

Arugula and Spinach Salad, Orange Segments,
Aged Stilton and Raspberry-Champagne Vinaigrette.

Puréed White Bean Soup

Fettuccini Pasta with Roasted Duck, Dried Blueberries, and Hazelnuts

. . . . . .

Intermezzo

Mustard Rubbed Salmon, Black Plums, Wilted Baby
Mâche and Roasted Potatoes

. . . . . .

Coffee and Chef’s Complement

Roasted Apples Stuffed with Figs,
Dates and Walnuts served with Vanilla Ice Cream