Summer Vegetarian

Amuse Bouche
Watercress Vichyssoise with Soured Crème
Starter
Globe Artichoke Barigoule Au Pistou with Coco de Paimpol, Goats Curd
First Course
Burrata with Heirloom Tomatoes, Celery, Heritage Radish and Tomato Water
Main Course
Roasted Aubergine with Courgette and Basil Purée, Caponata, Ratte Potato and Gremolata
Dessert
White Chocolate Bavarois, Poached Peaches, Raspberry and Madeleine
Coffee and Petit Fours