Starters
Smoked salmon, prawn, dill and lemon pepper mousse, topped with black caviar, set on a bed of wild rocket, double reduced balsamic reduction, sweet brioche
Duck and mandarin salad, garlic and herb croutons, house dressing
Roasted Red Pepper and Tomato soup, croutons, freshly baked bread roll (v)
Main Courses
Grilled swordfish steak, lemon scented rice, creamy Chorizo, mushroom and coriander sauce
Crispy Belly Pork smothered with sea salt, served with caramelised shallot, baby potato and red apple, pan gravy
Slow cooked Confit of Lamb served on a bed of caramelised shallot, red apple and baby potato, burgundy jus
Grilled chicken breast stuffed with Stilton and pancetta, douphinoise potatoes, pan gravy
Butternut Squash and Beetroot Wellinghton, mango risotto, apple wood smoked cheese sauce (v)
All main courses served with new potatoes and selection of vegetables
Desserts
Passion Fruit Ceme Brulee served with warm brandy orange chocolate sauce on the side
French lemon tart, mango sorbet
Chocolate fudge brownie served warm with vanilla pod ice cream
(v) gluten free