Devilled free-range hens egg with a minted pea
and asparagus mousse
Radish and beetroot salad
Caesar dressing
*
Supreme of corn-fed chicken
With a filo pastry purse of leek, boursin cheese and chorizo
Macaire potatoes
Ratatouille
Mushroom and chive sauce
*
Redcurrant and tangerine cream meringue




VEGETARIAN MENU

Devilled free-range hens egg with a minted pea
and asparagus mousse
Radish and beetroot salad
Caesar dressing
*
Aubergine, boursin cheese, aduki bean
and baby spinach filo pastry purse
Macaire potatoes
Ratatouille
Mushroom and chive sauce
*
Redcurrant and tangerine cream meringue

Devilled free-range hens egg with a minted pea
and asparagus mousse
Radish and beetroot salad
Caesar dressing
*
Supreme of corn-fed chicken
With a filo pastry purse of leek, boursin cheese and chorizo
Macaire potatoes
Ratatouille
Mushroom and chive sauce
*
Redcurrant and tangerine cream meringue


VEGETARIAN MENU

Devilled free-range hens egg with a minted pea
and asparagus mousse
Radish and beetroot salad
Caesar dressing
*
Aubergine, boursin cheese, aduki bean
and baby spinach filo pastry purse
Macaire potatoes
Ratatouille
Mushroom and chive sauce
*
Redcurrant and tangerine cream meringue

Thai spiced lobster, smoked haddock and crab fishcake
Devilled quail's eggs
Cucumber ribbons, radicchio
and dill remoulade
*
Pork fillet en croute with sage, honeyed ham,
black pudding and dolcelatte cheese
Apple, chicory and spinach
Chateau potatoes
Bouquetiere of fresh seasonal vegetables
Calvados jus (A)
*
Lemon and blueberry steamed pudding with a seasonal berry salad
*
Continental cheeseboard in SCR



VEGETARIAN MENU

Thai-spiced butterbean, artichoke and spring onion cake
Devilled quails eggs
Cucumber ribbons, radicchio
and dill remoulade
*
Quorn, sage, pistachio nut and dolcelatte en croute (N)
Apple, chicory and spinach
Chateau potatoes
Bouquetiere of fresh seasonal vegetables
Calvados jus
*
Lemon and blueberry steamed pudding with a seasonal berry salad
*
Continental cheeseboard in SCR

Thai spiced lobster, smoked haddock and crab fishcake
Devilled quails eggs
Cucumber ribbons, radicchio
and dill remoulade
*
Pork fillet en croute with sage, honeyed ham,
black pudding and dolcelatte cheese
Apple, chicory and spinach

Chateau potatoes
Bouquetiere of fresh seasonal vegetables
Calvados jus (A)
*
Lemon and blueberry steamed pudding with a seasonal berry salad
*
Continental cheeseboard in SCR



VEGETARIAN MENU

Thai-spiced butterbean, artichoke and spring onion cake
Devilled quails eggs
Cucumber ribbons, radicchio
and dill remoulade
*
Quorn, sage, pistachio nut and dolcelatte en croute (N)
Apple, chicory and spinach

Chateau potatoes
Bouquetiere of fresh seasonal vegetables
Calvados jus
*
Lemon and blueberry steamed pudding with a seasonal berry salad
*
Continental cheeseboard in SCR

Zucchini, beetroot and ricotta cheese tart
with shaved winter vegetables, roquette and Kalamata olives
Sauce Tyrolienne
*
Loin of pork steak with a chorizo, shallot and sage crust
Grain mustard and chive mash
Green beans
Griddled peppers
Brandy sauce (A)
*
Steamed lemon and blueberry pudding
Berry compote


VEGETARIAN MENU

Zucchini, beetroot and ricotta cheese tart
with shaved winter vegetables, roquette and Kalamata olives
Sauce Tyrolienne
*
Wild mushroom and goats cheese crepe
with a free-range poached egg
Grain mustard and chive mash
Green beans
Griddled peppers
Brandy sauce
*
Steamed lemon and blueberry pudding
Berry compote