To Commence

Gazpacho
with balsamic and sun-dried tomato Crostini

Slow braised pork
with potato purée and apple jus

Shellfish ravioli
with baby leaves and truffle

Baked Crotin goat’s cheese
with pickled red wine pear and pancetta

Wild rabbit terrine
with caramelised shallots and thyme, sweet and sour chantenay carrots and pea and crème fraîche purée

Local Smoked salmon
On a potato and chive Blini, tomato concassé and lemon and dill

To Continue

Roasted rump of lamb
with ratatouille, aubergine and sun blushed baby tomatoes

Slow braised blade of beef
with celeriac and vanilla mash, honey roasted carrots and truffle dressed fine beans

Duet of chicken
with pot-roasted potato and summer peas

Noisettes of pork and smoked pork belly
with summer berry braised red cabbage, poached fig, sweet potato rosti and café au lait

Seared fillet of tuna
with Cassoulet of pulses and chorizo sausage, poached spring onions and roasted red pepper pesto

Paupiette of plaice
with a pressing of smoked garlic potato, wilted spinach and lime beurre blanc

To Complete

Chocolate and cardamom mousse
with caramel jelly and roasted hazelnut parfait

Assiette of mango and passion fruit
with Malibu cream

Raspberry crème brûlée
with a cassis smoothie and vanilla

Trilogy of banana
with hints of dark rum

Selection of homemade ice creams

Selection of British cheeses

Tea or coffee and petit fours £2.95