Starters

• Fresh Figs, Goats Cheese & Parma Ham Salad with Pistachios (seasonal)
• Smoked Mackerel Pate with Pickled Cucumber
• Slow cooked Salmon in Lime Oil with Sweet & Sour Celeriac – Lime Dill Sauce
• Asparagus Bundle with Caper, Gherkin, Egg, Dijon Vinaigrette (v)
• Caramelized Endives with Parmesan Cream & Crisp Pancetta
• Chicken Liver Parfait in a Thyme Tart – Caramelized Onion & Walnut Dressing

Main Courses

• Coriander seed Salmon with a Thai Prawn, Broccoli & Red Pepper Fried Rice – Homemade Lemongrass Chilli Sauce
• Seabass wrapped in Zucchini Ribbons - Salsa Verde & Fat Chips
• Roasted Chicken with a Shallot, Bacon New Potatoes Gratin - Gravy
• Crumbed Pork Fillet with a Wild Mushroom Cream Sauce & Cannellini Bean Mash  
• Lamb Fillet on a Minted Potato Cake with Smoked Eggplant & Shallot Sauce
• Fillet of Beef with Boulanger Potatoes, Crisp Pancetta & Vegetable bundle - Jus

Selection of Fresh Breads & Herbed Butter

Pudding

• Whole Pear Tart with Vanilla Creme Fraiche
• Buttermilk & Rosewater Panna Cotta with Baked Quince & Pistachios
• Chocolate Caramel Meringue Roulade with Chocolate Sauce
• Caramel Nut Pie with Vanilla Mascarpone
• Banana Coconut Cream Pie (whole cake)
• Baked Lime Cheesecake with Rum & Vanilla Cream with an Orange Salad

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