Please make one selection per course

Tomato and red pepper soup with aubergine croutons, deep-fried basil and light truffle oil (v)
• • •
Smoked and poached salmon terrine with seared scallops, chives and a crayfish tail and prawn salad
• • •
Goats cheese and leek terrine on roasted red and yellow peppers, courgettes and balsamic red onions with marjoram vinaigrette (v)
• • •
Home made chicken and foie gras terrine with toasted brioche and fig chutney
• • •
Tear & share breads

Fillet of fresh-water trout garnished with girolle mushrooms and flaked almonds with crushed new potatoes and courgette ribbons
• • •
Pan-fried breast of chicken stuffed with Boursin, sun blush tomatoes and basil served with a fondant potato and fine green beans
• • •
Roast sirloin of beef with Yorkshire pudding, fondant potato, roasted butternut squash puree and red wine jus
• • •
Roasted pepper, olive and melted Brie tart with a wild rocket salad and roasted baby beets (v)

White chocolate mousse with chilled strawberry soup
• • •
Sticky toffee bread and butter pudding
• • •
Classic lemon and lime tart with seasonal British fruits
• • •
Cinnamon panacotta with red wine poached baby pear and passion fruit dressing
• • •
Fair-trade tea and coffee served with petit fours
• • •
All prices exclusive of VAT