RSVP | jenniferrogers

Starter

Creamy asparagus, pea & mint risotto, pea shoots

Beetroot marinated loin of loch salmon, Cornish crab, pink ginger, lemon vinaigrette

Salt beef croquette, pea puree, dill pickle, frisée salad

Main

Tatin of summer vegetables, feta, salsa verde

Fillet of seabass, heritage tomato, samphire & fennel salad

Breast of maize-fed chicken wrapped in Parma ham, sun dried tomatoes, summer herbs, fine crispy green beans

Rump of lamb, feta, pomegranate & cannellini bean salad, harissa yoghurt

Dessert

Lemongrass & mango pannacotta, marinated pineapple, ginger beer syrup, pineapple crisp

Chocolate indulgence, honeycomb, Cointreau crème fraîche, raspberries

Crunchy marinated berry pavlova, passion fruit, crème Chantilly

PROFESSOR JENNIFER ROGERS