Warm brioche of spring onion and Capricorn goats cheese
on a Tuscan salad and fresh herb salsa
*
Chargrilled fillet of chicken with a honey mustard and Whisky glaze
Parmentier potatoes
Baton carrots and green beans
Devilled sauce
*
Spiced toffee apple crumble with custard


VEGETARIAN MENU

Warm brioche of spring onion and Capricorn goats cheese
on a Tuscan salad and fresh herb salsa
*
Puy lentil and sage crepe with glazed shallots, halloumi and asparagus
Parmentier potatoes
Baton carrots and green beans
Devilled sauce
*
Spiced toffee apple crumble with custard

Cajun spiced lentil, tarragon and
vegetable tarte tatin with sauce rouille
*
Mixed grill brochette
Lamb rump, sausage, gammon and tomato
Bordelaise potatoes
Mushrooms and griddled peppers
Red wine and Hollandaise sauces
*
Elderflower and raspberry parfait with Hazelnut biscotti (N)

VEGETARIAN MENU

Cajun spiced lentil, tarragon and
vegetable tarte tatin with sauce rouille
*
Halloumi, tomato and falafel brochette
Bordelaise potatoes
Mushrooms and griddled peppers
Red wine and Hollandaise sauces
*
Elderflower and raspberry parfait with Hazelnut biscotti (N)