Amuse-Bouches

 

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Three Pea Soup with Peekytoe Crab and Pink Radishes

 

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Escargot Persillade with Spring Onions

 

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Stuffed Saddle of Lamb with Coco Beans, Tomato Confit and a Roasted Garlic Jus

Mushroom Fricassée with Marrow & Shallots

 

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Poppyseed Parfait with Rhubarb Compote and a citrus flavored tuile

 

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 Petits Fours