Please make one selection per course

Cromer crab mousse with a lemon grass and ginger sauce and char-grilled courgette and grapefruit salad Kentish apple mousse with toasted honey syrup crab apples
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Blacksticks blue roulade with crispy vegetarian black pudding and onion jam (v)
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Grilled glazed goats cheese and baby beetroot salad with wild sorrel and beetroot dressing (v) #
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Salt duck salad with a honey and red wine dressing
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Prawn and crayfish salad with spiced avocado and cherry tomato vinaigrette
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Tear & share breads

Roast breast of Goosenagh duck with crispy duck hash, orange scented carrots and spring greens
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Pan-fried breast of corn-fed chicken with wild mushrooms, greens, mashed potatoes and Somerset cider sauce
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Seared fillet of red mullet with rosemary scented mussels, mashed potatoes and fine green beans
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Roast best end of lamb with a fondant potato, onion puree, spinach and an olive sauce
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Poached fillet of Orkney Isle salmon on a lobster mash with ribbon leeks and veal jus
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Wild mushroom and Norfolk asparagus mille feuille with a blue cheese dressing and wild rocket(v)

Lemon cream tart with strawberry soup
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Rhubarb and ginger mousse with rhubarb sauce
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Assiette of chocolate with bitter sweet cherries
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Strawberry and blueberry sable with a black pepper and vodka sauce
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Fair-trade tea and coffee served with petit fours
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All prices exclusive of VAT