Starter Truffled Beetroot salad with wild herbs, crisp fried ducks eggs and Suffolk asparagus soldiers Soft-boiled ducks egg in crisp breadcrumb with a seasonal salad of artichoke and black truffle Main course Smoked Sea Trout with braised cucumber, peas, lettuce and samphire Fresh sea trout poached in smoked olive oil served on a warm salad of pea shoots, mallow flowers and braised spring greens
Pudding Perry jelly with Gariguette strawberries and Jersey iced cream and elderflower fritters Pear cider and vanilla jelly with summer berries and wild herb fritters
Petit fours To include raspberry, rosewater and watermelon tartlets, fig and vanilla mille feuille, redcurrant and clotted cream puffs, bitter chocolate and ginger truffles
