STARTERS 
Potted Ham Hock and Parsley Terrine with home-made piccalilli & a freshly baked baby baguette
 
Cherry Tomato & Mozzarella Bocconcini Salad with Red Basil* & Wild Rocket Ciabatta Bread with Oil & Balsamic Vinegar *seasonal – green basil when not available
 
Our Chefs Seasonal Favourite Home-Made Soups - Spring Pea and Fresh Mint, garnished with baby pea shoots Field Mushroom Minestrone, with orzo pasta
 
Rosemary baked Camembert with a crusty mini baguette & sweet pickle
 
Trio of Salmon: Oak Smoked Salmon Finger, “hot” Smoked Salmon & Poached Salmon salad served with a cucumber crème fraiche
 
Smooth Chicken pate with spiced apricot chutney & naan bread
 
Warm Goats Cheese & Roasted onion tart with dressed rocket and a fig & onion coulis

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MAIN COURSES
Butter-Roasted Jambonette of Chicken

with sage and onion stuffing, pigs in blankets, Yorkshire pudding, roasted fondant potato & rich gravy.
 
Organic Fillet of Baked Cod

served on an edamame, pea and spinach risotto
 
Roasted Rack of English Lamb

(£2.50 supplement)

on a Rioja and redcurrant sauce with dauphinnoise potato
 
Outdoor Reared Belly of Pork

slow cooked & served on an apple and cabbage mash with Chantenay carrots and a cider jus
 
Slow Cooked Rond of Beef served on a bed of roasted root vegetables,with rich red wine sauce & caramelised baby onions
 
Gressingham Duck 

with bubble and squeak, roasted carrots and a port and wild mushroom sauce
 

Mediterranean vegetable tart

with a red pepper coulis
 
 
DESSERTS
Trio of desserts: Choose three desserts from the below -
Pecan pie Marbled chocolate cheesecake Glazed apple flan Key lime pie Lemon cheesecake Mississippi Chocolate cake Raspberry ripple cheesecake Tart au citron Tart au chocolat Each trio platter is served with fresh cream and strawberries

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Freshly brewed coffee, infusions & macaroons