Bell pepper, butternut squash and mascarpone risotto
Sauce rouille
*
Supreme of chicken with Manchego cheese and olive stuffing
Sun dried tomato frittata
Char grilled peppers
Asparagus
Herb velouté
*
Lemon curd meringue tart and cream


VEGETARIAN MENU

Bell pepper, butternut squash and mascarpone risotto
Sauce rouille
*
Baked flat mushroom with manchego cheese and olive stuffing
Sundried tomato frittata
Chargrilled peppers
Asparagus
Herb velouté
*
Lemon curd meringue tart and cream

An asparagus and stilton terrine wrapped in a fresh herb crepe
Served with sun blush tomato pickle
and aioli
*
Hoisin glazed Gressingham duck breast
Smoked potato and coriander
Galette
Stir fried vegetables and beansprouts
Plum and ginger sauce
*
Spiced pear almond tart
honey crème fraîche (N)


VEGETARIAN MENU

An asparagus and stilton terrine wrapped in a fresh herb crepe
Served with sun blush tomato pickle
and aioli
*
5 Bean and water chestnut wonton with
sweet and sour stir fried beansprouts
Smoked potato and coriander
Galette
Stir fried vegetables and beansprouts
Plum and ginger sauce
*
Spiced pear almond tart
honey crème fraîche (N)