Please choose 1 item from each of the following courses.
If there are any special dietary requirements or vegetarians, please do not hesitate to call

Starters

Caramelised shallot and beetroot tart with a pink grapefruit vinaigrette
Smoked Aubergine and Thyme filled Plum Tomato on Parmesan Polenta with Salsa Verde
Ash Chevre crumbed with Chervil on a bed of Summer Leaves dressed with Hazelnut Vinaigrette
Chilled Parsnip and Almond Soup with Avocado Honey cream
Char grilled Artichoke Thyme Tartlet with Garden Cress and Avocado Tomato Chutney

Mains

Chicken breast on Roasted Fennel, Sautéed Potatoes and Cauliflower Veloute
Cod fillet wrapped in parma ham on cauliflower puree with a tomato chervil beurre blanc
Breast of Black Legged Chicken grilled with Buttered Cabbage and Morel Sauce
Corn fed Chicken breast with Rosemary Banana Mousse wrapped in Serrano Ham, Sautéed Baby Potatoes and ginger jus
Pork Medallions pan fried with a Pear and Cucumber Salsa topped with Apple crisps

Desserts

Poached Peaches in Red Wine and Raspberry Coulis with Amaretto Sabayon
Pineapple Carpaccio with Crème de Menthe Sorbet
White Chocolate and Cherry Brulée Passion fruit Tart with Mango Coulis and Double cream
Lime poached pear with basil ice cream and a raspberry lemongrass sauce
A Selection from the cheese board served with a fresh fruit platter

Please choose 1 item from each of the following courses.
If there are any special dietary requirements or vegetarians, please do not hesitate to call

Starters

Asian Spiced confit of duck open wonton with a reduced sweet and sour soy sauce
Baked Salmon on a Basil and Naval Orange Confit Salad
Oven baked Salmon wrapped in Nori on a Thai Spiced Salad with Coriander Oil
Tortellini of Crab with Braised Lettuce Leaves and a Lemongrass Bisque
Tartar of Haddock in Sweet Endive Leaves with Watercress and Fresh Dill

Mains

Balontine of chicken with mini fondant potatoes, wild mushrooms and Madeira jus
Wild Salmon Fillet oven roasted on a bed of sautéed Portobello Mushroom with Dill and Keta Cream Sauce
Fillet of Beef on a Pomme Rosti, pan fried Foie Gras and Cep coulis Salmon poached in Chardonnay, Orange and Avocado with Basil Potato Puree
Ravioli of Lobster poached in a Lobster Bisque served with a fine Basil Puree

Desserts

Hazelnut meringue with Summer crushed berries and an elderflower syrup
Vanilla Panacotta and Macerated Port English Strawberries
Vanilla Mascarpone Cheesecake with Honeycomb Ice cream
Chocolate and Banana Bavarois with an Orange confit
Honey glazed Apple Tart Tatin with Cinnamon glazed Brandy Ice-cream
A Selection from the cheese board served with a fresh fruit platter

Please choose 1 item from each of the following courses.
If there are any special dietary requirements or vegetarians, please do not hesitate to call

Starters

Whole boned Quail Roasted on caramelised Apple with wilted Spinach and Balsamic Reduction
Pan fried Scallops with mixed cress and a passion fruit, orange papaya sauce
Smoked Duck Breast on Celeriac Remoulade and Rosemary Pesto
Pork Medallion crusted with Parmesan Sage on Summer Leaves and Pear Chutney
Smoked Chicken, Basil and Red Pepper Tart with Apple Watercress Salad

Mains

Wild Duck Breast, braised Chicory with soft Thyme Polenta and a Port Shallot Jus
Pan fried Lamb fillet with slow roasted butternut squash and thyme spiced lentils
Fillet of Beef, Sweet corn Polenta and a Field Mushroom Fricassee
Venison fillet on Herbed Potato Pancake with wilted Spinach, Spiced Beetroot and Vermouth Jus
Fillet of Beef on a Pomme Rosti, pan fried Foie Gras and Cep coulis

Desserts

Banana Chocolate Parfait with a Passion fruit Sorbet
Hot chocolate fondant with orange and kumquat salad
Chocolate and Banana Bavarois with an Orange confit
Chocolate Samosas with a Pistachio Nut Cream Anglaise
Saffron Spiced poached pear with Almond Biscotti and crème fraiche
A Selection from the cheese board served with a fresh fruit platter