- Lemon Posset
- Crème Brûlée
- Hedgerow Salad, Seared Pigeon Breasts served with Hazelnuts and Blackberries.
- Whole Baked Rosemary Infused Camembert
- Thai Style Sirloin Beef Salad
- King Prawns Cooked in Garlic butter
- Charcuterie Board
- Devilled Chicken Livers
- Pan Fried Sea Bass served with and a Lemon and Dill Sauce
- Beef Wellington
- Chicken Stuffed with Olive Tapenade wrapped in Parma Ham.
- Persian Spiced Shoulder of Lamb
- Slow Roasted Pork Belly
- Spinach and Butternut Squash Risotto