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Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Gently poached salmon served with tender new potatoes, asparagus, and a foolproof blender hollandaise sauce.
A refined seafood dish featuring scallops, clams, and mussels served with spring vegetables in a creamy white wine reduction.
Buttery pan-fried turbot served with seasonal green vegetables, new potatoes, and a luxurious creamy champagne and chive sauce.
A seasonal quiche featuring peas, beans, and asparagus in a cheesy pastry crust, perfect for lunch or dinner.
Pan-fried sea trout served with cauliflower purée, seasonal vegetables, and a luxurious champagne and cream sauce foam.