Selection of rustic breads
Starters
Honey and Black Pepper Glazed Duck
Shallot, Walnut and Green Bean Salad, Picked Endive and Shizu Cress, and Balsamic Oil
Smoked Hock Baby Leek and Goats Cheese Terrine
Roquette and Endive Piccalilli Dressing and Toasted Onion Bread
Tian of Kiln Roast and Traditional Smoked Salmon
Minted Cucumber and Dill salad, Ciabatta Bread Sticks
Salad of Truffled Asparagus and Herbed Goats Cheese (V)
Baby Leaves and Toasted Focaccia
Main course
Contre Fillet of Scottish Beef
Thyme and Garlic Fondant Potato, Baby Carrots, Courgettes and Leeks, Bordelaise Jus
Seared Supreme of Corn Fed Chicken
Vanilla Mash and Buttered Spinach, Sauté Wild Mushrooms and Jerusalem Artichokes, Thyme Jus
Roast Fillet of Cod
Chive Mash, Buttered Asparagus and Baby Leeks, Bouillabaisse Jus
Tarte Tatin of Shallot and Chestnut Mushroom (V)
Balsamic Roast, Vine Tomatoes and Sauté Spinach, Butterbean Cassoulet
Dessert
"Strawberry Shortcake"
Summer Berries with Butter Shortbread and Vanilla Crème Chiboust, Poached Wild Strawberry and Champagne Syrup
Vanilla and Spice Roasted Pineapple
Pineapple Crisp and Coconut Ice Cream
Glazed Nutmeg Custard Tart
Orange and Anise Poached Rhubarb
Freshly Brewed Coffee and Biscotti