1) STARTERS : 

Butternut Squash Soup - 

• Roast butternut squash with sage oil

Tuna Salad - 

• French beans, Kalamata olives, eggs, yoghurt Anchovies dressing

Vine Tomatoes Salad - 

• Wild Rocket, Mozzarella & Avocado

Chicken Caesar Salad - 

• Gem lettuce, Crostini, Anchovies dressing & Pancetta

2) MAINS : 

Panko Chicken - 

• Japanese katsu curry, seamed Jasmin rice and nan bread 

Egg pasta and Tomato sauce Sicilian - 

• Fried Aubergine with wild rocket and parmesan 

Roast Scottish Salmon - 

• Cannellini Beans & Smoked Duck Cassoulet 

Wild Boar Sausages, cream parmesan polenta, braised fennel, Balsamic onion & sage Jus

3) Desserts : 

• Eton mess served with Berry crème fraiche 

• Rice Pudding served with Almond Rhubarb & Soya 

• Selection of Sorbets & Ice Cream

1) STARTERS : 

• Winter Chunky vegetable broth (v) 

• Italian salad with grilled vegetable and olives finished with vinaigrette (v) 

• Trio of pate, pickled onion, apple and celery remoulade, served with breadstick 

• Classic prawn cocktail, with smocked paprika dust and lemon zest 

2) MAINS :

• Grilled chicken supreme, roast vegetable and roast marinated potato, finished with jus 

• Yellow fin sole fillets, sauté potatoes, green vegetable and creamy lemon sauce 

• Rice and roast vegetable parcel, wrapped in cabbage with tomato sauce 

3) DESSERTS : 

• Apple flan with cream 

• Chocolate cheesecake 

• Fruit salad with berries compote

1) STARTERS : 

• Cream of Jerusalem artichoke and celeriac soup, finished with white truffle oil (v)

• Cold smoked salmon, capers, gherkin, shallots onion and olive breadstick 

• Smoked chicken, asparagus, baby gem, pomegranate seeds and heritage tomato salad with ranch dressing 

2) MAINS :

• Roast duck leg, gratin potatoes, pickled red cabbage, and root vegetable finished with jus 

• Oven roast salmon, potato rosti, grilled vegetables, dill and parsley butter sauce 

• Goat cheese and roast vegetable wellington slice, with warm beans salad green vegetable (v)

 3) DESSERTS : 

• Italian crème Brule with wild forest berries 

• Ambassadors chocolate tart, with crème Anglaise and fresh berries 

• Exotic fruit salad with mint and vanilla syrup

 4) TO FINISH : 

• Tea 

• Coffee