Butternut squash, asparagus, parmesan and sage risotto
Tomato and red pepper sauce
*
Chargrilled fillet of pork
in garlic, honey mustard and aged balsamic

(Vegetarian option)
Baked Portobello mushroom topped
with a broccoli and lentil falafel

Dauphinoise potatoes
Spaghetti of vegetables
Brandy and chive jus (A)
*
Baked passion fruit cheesecake
Tropical fruit coulis
*
Coffee

Chargrilled asparagus, local leek
and Wobbly Bottom goats cheese tart
with heirloom tomato salad Sauce rouille
*
Griddled fillet of beef
with horseradish, coriander and caramelised shallot
Brandy sauce (A)

(Vegetarian option)
Spicy bean and split pea rissole
Shaved vegetable and butterbeans in Szechuan sauce
Chervil sauce

Roast potatoes
Carrot and chive purée
Sugar snaps
*
Rhubarb and ginger pudding
Served with custard
*
Coffee