Menu
Aubergine, mixed bean and hummus terrine
Apple, fennel and citrus salad, avocado purée
Creamy goat?s curd, spring onion chiffonade
*
Supreme of salmon in tomato,
coriander and caper marinade
Vegetarian:
Roast celeriac steak with creamed wild mushrooms
Crushed new potato and asparagus cake
Herby baton vegetables
White wine sauce (A)
*
Lemon curd tart
Limoncello mascarpone, raspberry compôte
and poppy seed shortbread (A)
*
Coffee and mints