Selection of rustic breads
Starters
Home Cured Citrus and Saffron Gravadlax
Baby Herb Salad and Celeriac Rémoulade
Lemon and Thyme Chicken Caesar
Crisp Baby Gem and Romaine Boquerone Anchovies, Parmesan and Ciabatta Croutes
Vanilla and Ginger Poached Pear
Dolcelatte, Endive and Herb Salad Spiced Red Wine Syrup
Salad of Roasted Butternut Squash (V)
Shitake Mushroom and Char Grilled Aubergine, Roasted Garlic and Rosemary Oil
Main course
Pan Seared Supreme of Chicken
Sage and Shallot Mousseline, Celeriac Mash and Glazed Baby Vegetables and Madeira Jus
Roast Cutlet of Pork
Fondant Potato and Crackling, Balsamic Red Cabbage, Fine Beans, Sage and Cider Jus
Pan Seared Salmon Fillet
Sauté Asparagus, Baby Courgette and Crushed New Potatoes, with a Caviar and Champagne Butter Sauce
Blue Cheese Gnocchi (V)
Sauté Asparagus and Pea Shoots with a Oregano and Chablis Cream
Dessert
Dark Chocolate Cheesecake
Vanilla Crème Fraiché and Black Cherry Confit
Vanilla Buttermilk Pannacotta
Poached strawberries and shortbread biscuits
Raspberry and Amaretti Trifle
Freshly brewed coffee and biscotti