Starters

• Quail terrine, foie gras, pistachios and salad

   

• Carrot soup with orange, cumin sauce

   

Main dishes

• Slow-cooked Scottish salmon, buckwheat pasta, clam sauce

   

• Fried strip steak, beef gravy, gratin dauphinois

   

Desserts

• Bread pudding with apples, pears and white chocolate sauce

• Lavender and honey crème brûlée