Timbale of smoked haddock mousse with a chive and saffron butter sauce

Warm Avocado and bacon salad with pan-fried scallops or tiger prawns

Stuffed Flat Mushrooms with Basil, Tomato, Mozzarella and Truffle Oil V

Fresh asparagus with melted butter or hollandaise V

Avocado salad with bacon, croutons, rocket and fresh Parmesan shavings

Galia melon and Parma ham parcels

Buffalo Mozzarella and Tomato salad with basil dressing V

Seafood cocktail with crisp salad and Marie rose dressing

Gravadlax with lemon wedges and cracked pepper

Rack of lamb with herb and garlic crust

Fillet of Scottish beef with a French mustard or Béarnaise sauce

Chicken breast on a bed of leek and mushroom with Stilton sauce

Gressingham duck with honey, soy and ginger glaze

Fillet of salmon with a saffron sauce and fresh samphire (when available)

Monkfish fillets with saffron and basil sauce garnished with diced tomato

Halibut fillet in puff pastry with a creamy Champagne sauce

Grilled peppers stuffed with lime and coriander couscous, feta cheese and roasted vegetables V

Chocolate and Cointreau Torte with Fresh Raspberries

Strawberry and vanilla cheesecake with summer berries

Tart au Citron served with Chantilly cream

Profiteroles with warm chocolate or butterscotch sauce

Summer pudding with thick double cream

Individual crème brulee with summer fruits

Traditional Apple Tart with crème patisserie

Sticky Toffee Pudding with caramel sauce and thick cream

* Why not add a cheese and cracker selection served with dried apricots, celery and walnuts?