Starter-a tapas style 'taster' of seafood including prawns, mussels and scallops
Main-medium rare fillet of venison with dauphinoise potatoes, caramelised carrots and a bitter chocolate and red wine sauce
Dessert-a medley of melons-water melon, cantaloupe melon and gala melon, with mango sorbet
my 3 people-my grandma May (deceased), my middle sister and my OH