To Commence

Potato and watercress soup

Poached asparagus with berry Hollandaise

Locally smoked salmon with lemon and dill creme fraiche

Chicken liver and foie gras parfait with fruit chutney and melba toast

To Continue

Roasted sirloin of beef, with poached red wine shallots, Yorkshire pudding and roasting juice

Roasted rack of pork with pickled red wine pear gravy

Poached fillet of salmon with roasted pepper and herb risotto

Pressing of sweet potato and courgettes with chive mash and pesto

To Conclude

Vanilla creme brulee with shortbread biscuits

Warm chocolate and orange tart with white chocolate ice cream

Selection of homemade ice creams

Local cheese served with biscuits, celery, grapes and homemade chutney