Starters:

• Tuscan chicken liver pâté with fig and mustard seed compôte and caramelised onion focaccia
• Chilli-roasted feta with watermelon and mizuno, balsamic pearl dressing (V, G)
• Smoked ham hock croquet on crushed peas, cider and English mustard cream sauce
• Warm sweet potato, pine nut and goat’s cheese galette, roquette salad (V)
• Spinach and ricotta roulade with saffron soubise and beetroot crisps (G, V)

Mains:

• Lemon and cumin marinated free-range chicken breast with a sweet potato fondant, Persian pomegranate sauce and char-grilled spring onions (G)
• Free-range paprika dusted chicken breast on cannellini bean mash with wild mushroom, pinenut, broad bean and plum tomato salsa (G)
• Beetroot tart Tatin with warm potato and chive salad, vanilla scented beans (V)
• Mediterranean vegetable mille-feuille with roast peppers and aubergines served with roquette salad and smoked sun-blushed tomato paste(V)

Desserts:

• Apricot and almond frangipane tart (V)
• Elderflower, crème fraiche and red berry honeycomb crunch (G)
• Baked chocolate fondant served with ice cream (V)
• Eton mess style dessert with meringue cream, fresh strawberry and raspberry crumble topping (G, V)(Available as a tropical fruit mess)
• Cornish blue and walnut savoury cheesecake pear and grape chutney (V)

Starters:

• Tian of lemon cured fresh salmon and white crab with feta, lime and chive crème fraîche dressing (G)
• Asparagus wrapped with Parma ham, a warm poached egg and Hollandaise dressing (G) (also available wrapped in white radish or smoked salmon)
• Crab and spring onion cake with grain mustard cream sauce and baby cress
• Confit duck terrine with Sauternes and Mandarin jelly, dressed baby leaves

Mains:

• Pan-fried organic salmon with a fennel and sweet potato boulangère seagreens and vermouth cream sauce (G)
• Roast chicken breast with an apple, rosemary and mustard cream sauce shredded caraway cabbage and buttered mash potato (G)
• Twice-cooked belly of pork rubbed with fennel seeds served with red cabbage and garlic mash, creamy grain mustard sauce (G)
• Mushroom and nut Wellington with spinach and crushed thyme carrots, rich vegetable sauce (V)
• Lentil, sweet potato and coconut stew served with paratha bread and tomato chutney (V)
• Polenta cake topped with baby roast aubergine sun-blushed tomato and marinated artichoke, basil oil (D, G, V)

Desserts:

• Pear, sultana and white chocolate brioche pudding served with berry compôte (V)
• Champagne and strawberry mousse (V)
• Black forest Pavlova (G, V)
• Passionfruit and citrus cheesecake
• Butter milk pannacotta kumquat and apricot compôte (G)
• Lemon posset served with lavender shortbread (V)

Starters:

• Pan-fried seabass niçoise with green bean and potato salad, quail’s eggs and tapenade (D, G)
• Wafer thin bresaola with caramelised pear, curly endive and manchego shaving salad,
• gremolata dressing (G)
• Grilled crottin de Chavignol on toasted brioche with smoked chilli jam and endive salad (V)
• Parma ham and burrata salad with slow-roasted cherry tomato compôte and fig balsamic dressing (G)

Mains:

• Roast cod on a tapas style base of chorizo red pepper, sautéed potato, garlic, and thyme with salsa verde (G)
• Stuffed guinea fowl breast with glazed carrots baby leeks and mashed potatoes, pink peppercorn sauce (G)
• Roast rump of lamb served with dauphinoise potatoes, spinach, roast vine tomatoes and rosemary jus (G)
• Braised Scottish beef rump with spicy sausage and smoked bacon cassoulet saffron cocotte potatoes and watercress (G)

Desserts:

• Tart tatin with caramelised apple served with stem ginger cream (V)
• A selection of British and Continental cheeses served with grapes, chutney, celery and crackers