Ten roasted queen scallops on their shells with garlic butter

Flamed with brandy, topped with a scallop floating mousse and a basket of artisan breads

Mosaic terrine of duck, apricot, pistachio and bacon served with date and apple chutney

Dill marinated salmon, prawns in a creamy calypso sauce

Roasted seabass fillet, potato, bacon, spinach and mushrooms with a red wine and lentil sauce

Served with crispy bacon, onions cooked three ways with Irish colcannon

spring onion mash, beetroot jus

28 day dry aged served with Fat boy chips, slow roast tomatoes and a caper salad, Café de Paris butter or green pepper corn sauce

Burnt Cambridge cream with crisp sugar topping

Peanuts set in caramel served with a rich chocolate sorbet

with shortbread biscuit

Rich chocolate biscuits, apricots, cherries with a rich coffee sauce