Shiitake mushroom, leek and red pimento tart
with camembert cheese Cranberry chutney
*
Chargrilled entrecote steak
with a chicken liver pâté and pink peppercorn croûte
Béarnaise and red wine sauces (A)

(Vegetarian option)
Chargrilled organic tofu
with a butterbean and pink peppercorn croûte
Sun-dried tomato sauce

Baby roast potatoes
Baton carrots
Sugar snaps and green beans
*
Chocolate and orange steamed pudding
Chocolate sauce
*
Coffee

Shropshire blue cheese and chive parfait
wrapped in a herb crêpe with baby leaf,
slow-baked cherry tomatoes
and Tyrolienne sauce
*
Chargrilled rib-eye steak gremolata

(Vegetarian option)
Chargrilled asparagus, red pepper
and gruyère cheese flan with a poached hens egg

Grain mustard and red onion mash
Baton carrots
Griddled courgettes
Calvados sauce (A)
*
Orange torte
Seasonal fruit compôte
*
Coffee