Sweetcorn chowder
with crème fraiche and chives
*
Cajun, herb and panko breaded escalope of turkey
with a Shropshire blue cheese and tomatade butter

(Vegetarian option)
Cajun, herb and panko breaded aubergine and courgette
with vine tomato and mozzarella

Roast new potatoes
Carrot and coriander purée
Green beans
Fairtrade white wine sauce (A)
*
Banana cream profiteroles
with a strawberry sauce
*
Coffee

Hot smoked, marinated and potted Scottish salmon
Horseradish and chive crumpet, rocket and citrus crème fraiche
.
(Whipped stilton with watercress, candied pear and Hazelnut
Horseradish and chive crumpet, rocket and citrus crème fraiche)
*
Noisettes of lamb with a tomato confit and mint crust
Wild mushroom, fresh herb and brandy sauce
.
(Baked Portobello mushroom with vegetarian haggis and parmesan
Jerusalem artichoke and basil sauce)
*
Pineapple and kirsch pastry cream tart Peach and passion fruit salsa
*
Coffee and mints

Curried chick pea, root vegetable and baby spinach
filo pastry purse with raita
*
Roast breast of Gressingham duck
with black pudding

(Vegetarian option)
Jerusalem artichoke, borlotti bean
and asparagus pithivier

Marquise potatoes
Braised red cabbage
Crushed swede
Caramelised red onion jus
*
Milk chocolate and salted caramel ganache
with cream
*
Coffee