Seared marinated salmon, (chili, lemongrass, lime and ginger), served with a salad of mango, spring onion, coriander on a bed of noodlesFoie Gras parfait with a spiced plum chutney and toasted briocheMarinated goats cheese with char-grilled vegetables, torn basil leaves and reduced balsamic dressingWarm smoked Scottish salmon with spiced rémoulade and toasted rye breadWild mushroom and quail egg tart, on a bed of baby spinachCherry tomato Tart-Fin topped with crème fraîche and pestoBruschetta topped with wild rocket and thin slices of cured beefTian of Cornish crab bound in a citrus mayonnaise, with crisp salad leaves and a tangy cherry tomato salsaCrispy pear, blue cheese, walnut and chicken salad
