Pan Fried scallop on wild rocket with grapefruit and an orange dressing
½ Poached dressed lobster with is stuffed baby tomato
Trio of salmon (Marinated with dill, smoked and rillette)
Poached oysters grilled with Champagne sabayon
Smoked Scottish salmon roulade with corn pancake and mixed fresh 
herb cream             
Mixed fish & seafood pie with white wine creamy court-bouillon
Hot fresh water trout filet with hollandaise sauce
Lemon marinated sea scallops with a tartar of fresh fish egg
Whisky flambé blue tiger prawns with herb pesto
White fish terrine with hot lobster sauce
Avocado and Cray fish soufflé with rich tomato dressing
Torte of Salmon and cabbage with Gewürztraminer wine coulis
Roulade of salmon & cod filet with wild mushrooms
Mile feuille of red mullet, monkfish and spinach with a red pepper sauce
Home made salmon Gravalax with black olive butter
Avocado and tuna tapenade with balsamic syrup

Meat:

Rabbit & Foie Gras terrine with Brandy with home made toast and peach 
puree
Duck Foie Gras with warm home baked brioche
Mixed poultry liver mousse with Melba toast
Carpaccio of red Lincolnshire beef with caper and horseradish cream
Duck breast salad with red fruit dressing
Roasted quails salad with grapes and mango
Chicken, pork and hazelnut terrine with red onion chutney
Roulade of pork tenderloin and goat cheese with a larger emulsion

Vegetarian: 

Spinach and goat cheese pie
Stuffed courgette and tomato with mixed vegetables
White asparagus with hot hollandaise sauce
Mixed wild mushroom ragout with a chive light cream

Soups:

Traditional Lincolnshire mixed vegetables with garlic croutons
Fresh fish soup 
Pea, Mint & Tarragon
Free range chicken & sweet corn
Velouté Choisy
Beetroot and bacon with lemon foam
Mixed lettuce and courgette
Cucumber chilled with fresh mint