A dice of avocado and mango set on a bed of seasonal lettuce leaves
A plum
tomato and Mozzarella cheese salad
drizzled
with a basil and olive oil dressing
A trio
of Galia, Honeydew and Canteloupe melon spiked with fresh mint
from the garden
Salad
Niçoise with fresh pan fried salmon, French beans, olives, anchovies,
tomato and new potatoes tossed with an olive oil dressing
A smooth
duck liver terrine flavoured with brandy and port served
with Lysses homemade chutney
Royal
Greenland prawns bound with a chive and tomato mayonnaise served
with a mix of seasonal lettuce leaves
A portabella mushroom baked in the oven topped with a slice of goats cheese
and drizzled with a walnut oil dressing
A Stilton cheese tart served warm and with a salad
of walnuts, raisins, celery and lettuce leaves
Scottish salmon
smoked over oak fires, thinly sliced and served
with a pickled cucumber salad
A trio
of smoked, poached and gravelax of salmon with a rocket leaf salad
dressed with a chive vinaigrette
Carrot and orange soup with a coriander cream
A lightly curried roasted pumpkin soup
Field mushroom soup with crispy croutons
Tomato and fresh basil soup with a whirl of cream
Leek and potato soup topped with a cheese toast
Market vegetable soup finished with garlic croutons
Cream of watercress soup with snipped chives