Amuse Bouche on arrival
Cream of Tomato & sweet red Pepper Soup, Creme Fraiche & snipped Chives (V)
Terrine of pressed Ham Hock served with Piccalilli and Toasted Croutons
Roasted Salmon, Celeriac Remoulade & Endive Salad dressed with a Honey & Mustard Condiment
Breast of butter-poached Chicken served with a creamy white Wine, Mushroom and Tarrragon Sauce
Roasted Fillet of Sea Trout enveloped in green Herb Crust and served with a Chive & Lemon Veloute
Brie & Beetroot Filo Pastry Parcel served on a Beetroot Carpaccio accompanied by a Rocket, Spinach & Pesto Salad (V)
A Selection of homemade Ice-creams
Homemade sticky Toffee Pudding with a warm Caramel Sauce
Black Pepper spiced Strawberry Pavlova


Freshly brewed Coffee