To Commence

Pea and mint soup,
crème fraiche

Chicken terrine, rocket and spring onion salad,
red onion chutney

Fennel and olive salad, goats cheese,
rocket and walnuts

To Continue

Lemon, oregano and black pepper chicken,
warm bean and olive salad

Grilled salmon fillet, crushed spring onion potatoes,
spinach and tomato oil

Field mushroom rarebit,
watercress and shallot salad

To Conclude

Pedro Xinenz sherry
with vanilla ice cream

Apricot and apple crumble
and ice cream

Selection of English cheeses,
quince jelly and biscuits