This is a very good menu - perfect for Spring and Easter celebrations
appetizer
Beet liquoir, orange granola, basil oil and basil crisp
amuse
Panko king prawn with bloody marie jus
starter
Roast pigeon and aromatic polenta served with chanterelle mushrooms, braised onion and "fake caviar"
main
Lime baby lamb loin marinated with cauliflower three ways - puree, cous cous and roasted florettes - served with burnt heritage carrots and lamb sauce
dessert
Raspberry mille