First Course

A risotto of white Italian truffle

A tart of vine tomatoes with grilled goats' cheese

First of the season white aspargus with truffle shavings

Organic Isle of Skye salad with white asparagus and aged balsamic

Arabic salad (tabbouleh) with a lemon oil dressing

Tempura of vegetables in a tomato salsa

Main Course

Risotto of spring vegetables with a light herb nage

Wild rice with woodland mushrooms and roasted tofu

Home-made tagliatelle with pesto and baby spinach

Mille feuille of baby summer vegetables with mixed pulses and wilted spinach

A warm salad of new potatoes, asparagus and artichokes with confit tomatoes

Casserole of mixed pulses and pimento peppers with a herb crust

Dessert

Warm poached figs with vanilla ice cream

A compote of strawberries with strawberry ice cream

Poached pear with a red wine sauce

Mille feuille of roasted bananas

Pineapple tart tatin with ice cream

This is a sample menu.