STARTERS

Smoked breast of duck
with grapefruit and radicchio salad with toasted walnuts, sesame dressing and plum puree

Beef carpaccio
with shaved parmesan, dressed rocket leaves, olive oil, and dukkah

Rainbow trout
with peach salad and citrus dressing with toasted pine nuts and edible flowers

Tempurah cauliflower popcorn
with sofrito sauce (ve)

MAINS

Featherblade beef Ballantine
with red wine reduction Dauphinoise potatoes, tenderstem broccoli, wild mushroom medley and vine tomatoes

Wild turbot, grilled artichokes and new potatoes
with lemon butter and wilted greens

Wild mushroom, chargrilled cauliflower, pine nut and sage risotto
with parmesan and truffle oil (v)

Lentil stuffed smoked aubergine
With sundried tomatoes, shallots and greens (ve)

DESSERTS

Vanilla creme brulee

Sticky toffee pudding
with butterscotch sauce

Triple layer chocolate cheesecake
with orange compote