Fancy something more Traditional?

Starters

Smoked salmon terrine, salmon Carpaccio served with pickled cucumber salad and edible flowers

Sesame crusted seared tuna with crunchy Asian slaw finished with pickled ginger and wasabi cream

Pressed chicken, pistachio and apricot terrine with our chutney and herb salad

Potted ham hock terrine served with our homemade piccalilli, roasted tomato and watercress

Vegetarian

Glazed beetroot served with feta cheese blini, crème fraiche, beetroot dust and micro herb salad (v)

Wild mushroom risotto cakes served with a peashoot salad and truffle mayonnaise (v)

Mains

Pan roasted breast of chicken served on crushed new potatoes with a pea, pancetta and tarragon sauce and seasonal vegetables

Roasted guinea fowl breast with leek and parsnip crumble and rosti potatoes with a port and balsamic reduction

Herb crusted rack of lamb, pea puree, glazed asparagus and dauphinoise potatoes*

Rosemary and wild garlic rubbed confit shoulder of lamb, caramelized leek mashed potato, seasonal vegetables and port wine jus

Fillet of British beef with dauphinoise potatoes, wilted greens and parsnip puree with a red wine reduction

Crispy slow cooked belly of pork, shallot and potato soufflé, butternut squash puree, crisp pancetta and seasonal vegetables

Haunch of venison served with pont neuf potatoes, béarnaise sauce and glazed green beans

Fish

Herb crusted loin of cod with sauté potatoes, baby vegetables and a fresh salsa verde

Fillet of sea bass, crushed new potato with caramelized red onions, micro herb salad and a tapenade dressing

Vegetarian

Rotolo – wonderful Italian dish, fresh pasta rolled with butternut squash, spinach and roasted peppers, salsa verde and herbs (v)

Wild mushroom ravioli with a decadent mushroom sauce, aged parmesan and truffle oil (v)

Desserts

Sicilian lemon tart served with shots of raspberry compote, vanilla cream and chocolate cigars

Classic caramel encrusted profiteroles filled with vanilla cream and served with a hot chocolate sauce

Classic cream burlee served with homemade shortbread biscuits and berry compote

Carmel espresso custard and doughnuts, with sea salt toffee filling

Balsamic fig and berry wonton, strawberry caramel dipping sauce

The Caper and Berry chocolate tart with chocolate bourbon ice cream

Rose water panacotta with green tea and candied pistachio macaroons