Smoked salmon and halibut roulade
with king prawns and lime dressing

Canon of tender Weobley lamb, sautéed
with honey, black bean and sesame seeds

Seared pigeon breast set on duck liver parfait
with a port wine jus

Sautéed scallops
with garlic, black pudding and creamed parsnips

Poached fillets of sole with a chive buerre blanc

Roasted whole fillet of prime Herefordshire beef
with onion marmalade and béarnaise sauce

Seared tuna steak on a coconut and pineapple salsa
with red pepper coulis

Roast rack of Weobley lamb wrapped in parma ham
with a rosemary and mushroom farce

Char-grilled aubergine, pepper and goats’ cheese timbale
with caramelised red onions

Homemade chocolate fondant with local clotted cream

Strawberry and mint pannacotta with homemade shortbread

Trio of local cheeses
with homemade chutney, celery and grapes

Baileys crème brûlée garnished with a tuille biscuit

Freshly brewed coffee with mints