| Char-grilled peach with young Pecorino, endive, watercress and orange blossom dressing. |
| Orange, radicchio and ricotta salad with pomegranate seeds and pine nuts |
| Squid and sweet potato salad with caper and rocket |
| Fresh crab and fennel salad with lemon, tarragon and chilli . |
| Tuna nicoise salad with seared fresh tuna, new potatoes and a boiled egg |
| Stuffed flat mushroom with feta, lemon zest and basil, served with watercress salad |
| Green gazpacho soup (served cold) with ciabatta garlic toast. |
| Watermelon and tomato gazpacho served with basil croutons |
| Minestrone soup with pesto and conchiglie pasta |
| Mixed vegetable and lentil soup |
| Fennel, sweet potato and sweetcorn soup . |
| Roast aubergine, marinated in a basil pesto, served with slow roast tomatoes and buffalo mozzarella |
| Roast aubergine with buttermilk sauce and pomegranate seeds |
| Blanched asparagus with chopped boiled egg and capers |