Selection of rustic breads
Starters
Torchon of Foie Gras and Crisp Blackforest Ham
Brandied Raisins, Toasted Ficelle and Baby Herb Salad
Rillette of Prawn and Crab with Lime and Dill Crème Fraiche
Salad of Samphire and Cucumber, Avruga Dressing and Buttered Soda Bread
Confit Gressingham Duck, Red Wine Onions and Parma Ham
Spiced Fig Chutney, Toasted Rosemary Focaccia
Tian of Char Roast Kumara, Sweet Pepper and Aubergine (V)
Baby Watercress and Roquette Salad, Gazpacho Dressing
Main course
Honey Roast Rack of Lamb
Caerphilly and Leek Rosti Sauté Greens and Roasted Roots, Mead Gravy
Scottish Rib Eye Steak
Roquefort Butter, Confit Vine Tomatoes and Jenga Chips
Seared Supreme of Sea Bass
Roasted Fennel, Green Soy Beans and Peas "Bonne Femme" Saffron Fondant Potato and Chervil Nage
Porcini Ravioli and Sauté Portobello Mushrooms (V)
Roast Grelot Onions and Fevs, Chive Truffle Cream
Dessert
Brulee Lemon Tarte
Cassis Sorbet, Lemon and Poppy Tuille Kir syrup
Apple Tarte Tatin
Clotted Cream Ice Cream
Chocolate Mocha Tart
Caramel Oranges and Crème Fraiché
Freshly Brewed Coffee and Biscotti