Starters
A medley of melon with citrus fruits & sweet syrup
Smooth chicken liver & Madeira parfait, wild herb salad & olive brioche
Cod & spring onion fishcake, with a rich tomato fondue & dressed rocket
Tian of crab with an avocado, rocket & lemon salad
Pressed terrine of duck confit and mango with a red wine shallot dressing
Gateau of marinated aubergine, beef tomato & courgette, topped with glazed mozzarella & an olive pesto
Home smoked chicken with a celeriac remoulade, quails eggs & an olive & shallot oil
Honey baked gammon, pineapple & strawberry salad surrounded by a sweet chilli dressing
Duck spring rolls with a plum sauce & dressed mizuna
Gateau of pineapple & cantaloupe melon with a plum compote & passion fruit broth
Salad of Parma ham, sundried tomato, wild rocket & Parmesan with light soy dressing
Soups (Served as a 4th course at £4.00 per person)
Cream of roasted tomato & red pepper with basil chutney
Chilled vichyssoise
Cream of leek & potato with chive scones
Asparagus & rocket soup with a julienne of Parma ham
Cream of wild mushroom with a blue cheese rarebit
Smooth cauliflower & sorrel soup with a light poached egg
Chunky vegetable & herb
Intermediate Courses (Served as a 4th course at £4.00 per person)
Ravioli of goat’s cheese with Bok choi & basil pesto
Paupiette of lemon sole Veronique
Your choice of sorbet: pink grapefruit, lime & mint, passion fruit, gin & grapefruit, Champagne, or orange & cointreau
