Oyster Tempura with Pickled Cucumber
Risotto of Wild Mushroom and Smoked Parmesan shavings
White Bean Velouté with caramelized Chorizo and Chives
Fricassee of local caught Shellfish with Vanilla Tagliatelle
Baked Loin and Confit Shoulder of Lamb with sautéed Artichokes and Rosemary Jus
Coffee Crème Brulee
Frozen Honey Mousse with Balsamic Reduction