Layered guacamole, plum tomato and coriander terrine
wrapped in a saffron crepe with cucumber
and dill pickle
Garlic focaccia
*
Grilled rump of beef with a wild mushroom and shallot beignet
Parisienne potatoes
Fennel and griddled courgettes
Bordelaise sauce
*
Rhubarb and ginger steamed pudding with orange curd anglaise


VEGETARIAN MENU

Layered guacamole, plum tomato and coriander terrine
wrapped in a saffron crepe with cucumber
and dill pickle
Garlic focaccia
*
Split pea, wild mushroom and spinach beignets
Parisienne potatoes
Fennel and griddled courgettes
Bearnaise sauce
*
Rhubarb and ginger steamed pudding with orange curd anglaise

Fanned seasonal melon with Capricorn goats cheese,
mango salsa and Greek yogurt
*
Chargrilled rib eye steak in horseradish and grain mustard
Dauphinoise potatoes
Braised red cabbage
Cauliflower Provencale
Sauce Diane
*
Coconut and lemon brulee tart
Peach coulis


VEGETARIAN MENU

Fanned seasonal melon with Capricorn goats cheese,
mango salsa and Greek yogurt
*
Chick pea and red basil ravioli on a horseradish,
rocket and tomato salad
Dauphinoise potatoes
Braised red cabbage
Cauliflower Provencale
Sauce Diane
*
Coconut and lemon brulee tart
Peach coulis