A warm spring vegetable and Bombay potato rissole
with a barbecue mayonnaise
*
Venison meatballs with minted redcurrants
Tarragon mash
Baton carrots
Creamed Savoy cabbage
Crème de cassis jus (A) (N)
*
Toffee pear bavarois with pecan clotted cream (N)


VEGETARIAN

A warm spring vegetable and Bombay potato rissole
with a barbecue mayonnaise
*
Wild mushroom, tomato and pesto tart
Tarragon mash
Baton carrots
Creamed Savoy cabbage
Crème de cassis jus (A) (N)
*
Toffee pear bavarois with pecan clotted cream (N)

Asparagus and pimento pâté
Free-range egg, Cos lettuce and cucumber salsa
Buttered granary bread
*
Baked fillet of Scottish salmon with a spinach, prawn and nutmeg crust
Crushed new potatoes
Fine green beans and fennel
Chardonnay sauce (A)
*
Lemoncello tart with grapefruit marmalade (A)



VEGETARIAN

Asparagus and pimento pate
Free-range egg, Cos lettuce and cucumber salsa
Buttered granary bread
*
Fresh herb and mushroom beignets
on crème fraîche leeks
Crushed new potatoes
Fine green beans and fennel
Chardonnay sauce (A)
*
Lemoncello tart with grapefruit marmalade (A)