To Commence

Spring pea soup with mint mascapone

Smoked salmon & prawn parcels
seasonal leaves & lime dressing

Pressing of confit duck
with orange compote of blood orange & purple rocket

Grilled goats cheese with pickled red wine grapes

To Continue

Roasted sirlion of beef, Yorkshire pudding
creamed savoy cabbage & poached shallots

Roast rack of pork, sweet & sour red cabbage
pear & apple puree with red wine jus

Grilled whole lemon sole, lemon burre
noisette pont neuf potatoes

Fennel & asparagus risotto with pernod cream

To Conclude

Marmalade bread & butter pudding with orange Anglaise

Assiette of chocolate

Selection of homemade ice creams

Selection of British cheeses