To Commence

Peppered watercress soup,
parmesan fritter

Pressed ham hock terrine,
cinnamon spiced fruit chutney

Beetroot salmon gravlax, cucumber,
grain mustard, dill vinaigrette

Blushed tomato, olive and goats cheese twice baked soufflé,
walnut and mizuna salad

To Continue

Whole roasted fillet of beef, shallots, crushed parsnips,
baby spinach and potato galette

Poached salmon fillet, clam and saffron chowder,
smoked haddock and garlic aioli

Pan fried fillet of Seabass, lyonniase potato,
artichoke puree and curly kale

Corn-fed chicken breast, gratin dauphinoise,
buttered fine beans and pink peppercorn veloute

Pea and Mint Risotto, roasted celeriac,
truffle scented rocket and parmesan

To Conclude

Warm appletart, caramel sauce and
vanilla ice cream

Passion fruit Posset,
homemade shortbread

Sticky toffee pudding,
hazelnut ice cream

Selection of cheese and biscuits,
homemade chutney