To Commence

White onion and thyme soup
with shallot beignet

Terrine of confit duck
with fruit chutney and orange reduction

Steamed mussels
with coconut lemongrass and sweet chilli

Poached hens egg florentine
with toasted with toasted brioche and saffron cream

To Continue

Roasted rib-eye of beef
with poached red wine shallots,
Yorkshire pudding and roasting juices

Chef’s roast of the day
served with traditional trimmings

Pan roasted filet of salmon
with butternut squash puree and new potatoes

Pressing of sweet potato and courgette
with herb mash and pesto

To Conclude

Spiced chocolate tart
with vanilla ice cream and Baileys sauce

Bread and butter pudding
with marmalade and citrus sauce

Banana crème brulee
with roasted banana

Selection of British cheeses

Selection of ice creams