STARTERS
Cannelloni of smoked salmon
filled with smoked salmon mousse and avocado salsa
Pork and pistachio terrine
beer pickles, chutney and crostini
Beef carpaccio
rocket, parmesan and crispy capers
Pickled ham hock
radish, peas and ewe’s curd
Vegetable minestrone (v)
MAINS
Roast rump of lamb
Dauphinoise potatoes, seasonal vegetables, red wine jus
Chicken breast
braised leg croquette, fondant potato, fine beans
Daube of beef with oyster mushroom
seasonal vegetables and thyme jus
Fillet seabass
chive butter sauce, new potatoes and seasonal greens
Truffle tortellini (V)
tomato reduction, pecorino and basil
Wild mushroom and barley pithivier
with vegetable jus and seasonal vegetables
DESSERTS
White chocolate pave
with peach
Chocolate and cherry tart
Opera gateaux
Strawberry daiquiri tart
Vegan pannacotta
with berry compot