STARTERS
Tomato and Roasted Sweet Pepper Soup
Parma Ham & Quail’s Egg Salad with a Sweet Shallot & Red Wine Vinaigrette
Tempura Melon with Orange and Cardamom Syrup
Chicken and Vegetable Spring Roll with Balsamic Salsa Baked Goats Cheese presented on Pancetta and Crouton Salad
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MAIN COURSE
Double Lamb Chop marinated in Garlic and Rosemary with Honey glazed Parsnips and Carrots with Thyme Polenta
Locally made Wild Boar and Apple Sausages with creamed Mash and Homemade Apple and Cider Sauce
Oven roasted Breast of Chicken with Cous Cous flavoured with Moroccan Spices
Guilt Head Whole Sea Bream steamed with Chilli, Ginger, Garlic, Lemon and Butter with new Potatoes
Rock salted and peppered Salmon with a Spring Avocado and Lemon scented Salad dressed with Basil Oil
Vegetarian Garden Herb Risotto cooked in White Wine topped with Parmesan Shavings
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DESSERT
Apple Crumble and Custard
Fresh Strawberry and Home-made Shortbread Mille Feuille
Sharp Lemon Panacotta and Passion Fruit Syrup
Banoffee Cheesecake with Pouring Cream
Profiteroles and Chocolate Sauce
Cheese board: Blue Stilton, Somerset Brie, English Mature Cheddar
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