Six Course Spring Menu
PEAS & CARROTS
Chilled Pea Soup with Carrot cream
SPRING SALMON
Poached Spot Prawns with Riesling Velouté
QUEEN CHARLOTTE HALIBUT
Ramps & Wild Asparagus
VEAL TENDERLOIN
Herb Gnocchi with Morel cream
METCHOSIN LAMB RACK
Vegetable Ratatouille, Pommes Anna & Thyme Jus
LIGHT LAVENDER CHEESE CAKE
Rhubarb compote, Cinnamon twist tuile
FRESHLY BREWED COFFEE & TEA
Selection of house made truffles
