Starters
Celeriac Veloute with an almond cluster
Tomato & red pepper soup with toasted croutons
Honey glazed goat’s cheese on croute with dressed leaves and a balsamic reduction
Chicken liver parfait with red onion chutney and toasted brioche
Beetroot gravalax with a vierge dressing
Poached salmon and spinach roulade with a citrus dressing
Ham hock with piccalilli and focaccia bread
Chicken & pepper terrine with a spicy tomato chutney and dressed leaves
Mains
Confit of duck leg on spring onion mashed potato and a port & thyme jus
Baked fillet of salmon with a gruyere & herb crust, with new potatoes and a lemon & dill cream
Sea bass fillet on a bed of asparagus spears & fondant potato finished with a herb butter
Chicken supreme with fondant potato and a mushroom jus
Roast sirloin of beef with chateaux potatoes and a red wine jus
Lamb rump with dauphinous potatoes, roasted root vegetables& a red currant jus
Butternut & sage risotto with a parmesan crisps & herb oil
Mediterranean stuffed bell pepper with a tomato coulis and a rocket & parmesan salad
Desserts
Cheese Board with chutneys, celery & grapes
Raspberry crème Brule with shortbread biscuit
Glazed lemon tart with fresh berries and a sesame seed caramel stick
Trio chocolate torte with raspberry coulis and fresh berries
Sticky toffee pudding with butterscotch sauce & vanilla ice cream
Champagne & mixed berry jelly with clotted cream
Fresh fruit salad
Citrus cheesecake with crème anglais & fresh berries