Timbale of crab and bisque jelly
with rocket leaves, mango dressing & thin crisp bread

Selection of Italian spiced meats with fresh figs and olives

Confit of duck with roasted sweet chestnuts tender leafs

Home smoked salmon & watercress salsa verde

Selection of fresh soups

Asparagus and soft boiled free range egg, rocket salad

Home made chicken liver paté with pickled glutney

Summer casserole of sugar snap peas, broad beans,
artichoke with goats cheese.

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Marinated lamb rump served on roasted root vegetables
with a rosemary gravy and garlic potatoes.

Cottage pie (slowly braised beef with lightly creamed
potato) fresh garden peas

Italian free range chicken casserole with olives, pine nuts, chick peas.

Loin of lamb with a casserole of petit pois, lardons of ham, lettuce and wild garlic with it’s own juices.

Roast Matured beef with Yorkshire pudding, cauliflower cheese, glazed carrots, roast parsnips and potatoes

Poached salmon with hollandaise sauce, new potatoes and green vegetables

Leek and mature cheddar crumble (v)

Slow roasted haunch of venison with chestnuts and goose fat roasted potatoes.

Aubergine and feta cake with watercress & balsamic (v)

Monkfish wrapped in Parma ham with crushed olives, sun dried tomatoes, pine nuts and chilli

Baked pork with fresh oregano and chilli with roasted squash and beans

Grilled Sea trout, caper sauce, asparagus and jersey potatoes

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White chocolate cheesecake with berries

Strawberry Charlotte

Apple and blackberry crumble

Pear tart with clotted cream

Hot prune cake, bitter chocolate sauce

Crème brulee

Soft fruit knickerbocker glory

Cheese board

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Coffee

Tea