Starters
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| Pasta prawns | Timbale of curried chicken, rice & chickpea | |
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| Volavant of sole & spinach with cheese sauce | Avocado, rocket and tomato with basil dressing | |
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| Deep fried cauliflower | Filo chicken with tarragon sauce | |
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| Hors d'oeuvres (fish) | Crab quinells | |
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| Scallop and filo pastry with tomato oil | Poached leek and fish mousse, hollandaise, poopy seeds and tarragon | |
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| Moules mariniere | Terrine of chicken with sundried tomato | |
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| Pasta, brie and tomato | Poached oysters on a julienne of vegetables with a champagne sauce |
