Food

Starters

• Ham Rock Terrine

  with Homemade Piccalilli, micro cress Salad and Sourdough Melba Toast (M)

• Thai Smoked Chicken Mango Tian

  with Mango Purée and Chilli Dressing (M)

• Pan Fried Red Mullet

  with Shaved Fennel Salad, Orange Segments and Lemon Oil Dressing (F)

• Stuffed Vine Tomato

  with Local Crab and Oak Smoked Salmon, Avocado Mayo and Dill Salad (F)

• Homemade Beetroot Gravlax

  Pickled Cucumber and Walnuts Dressing

• Crayfish and Prawn Tian

  with Organic Rocket Leaves and Avocado Mayo (F)

• Salad of Poached Heritage Beetroot

  Beetroot Puree, Goats Cheese and Garden Herb Dressing (V)

• Quail Egg Salad

  with New Potatoes, Asparagus and Baby Artichokes (V)

Main course – Meat

• Fillet of Beef

  with Fondant Potato, Smoked Onion, Spring Baby Vegetables and Madeira Jus

• Slowed Cooked Ox Cheek

  with Mush Potato, Steamed Green Beans, Caramelized Baby Shallots and Red Wine Jus

• Pan Roast Loin of Lamb

  with Dauphinoise Potato, Roasted Carrots, Sautéed Curly Kale and Red Wine Jus

• Welsh Rump of Lamb

  Potato Rosti, Cumin Infused Carrot Purée and Glazed Cherry Tomatoes

• Saddle of Lamb

  stuffed with Spinach, Pine nuts and Feta served with Sweet Potato Mush, Green Beans and Jus

• Herb Crusted Rack of Lamb

  served with Dauphinoise Potatoes, Baby Vegetables and Red Wine Jus

• Roast Breast of Suffolk Guinea Fowl

  with Truffle Mash, Baby Vegetable and Rosemary Jus

• Roasted Gressingham Duck Breast

  with Herbed Potato Cake, Roasted Tenderstem Broccoli and Honey Soy Sauce

• Slowed Cooked Suffolk Pork Belly

  with Savoy Cabbage, Wholegrain Mush Potato and Caramelized Baby Carrots

Main course – Fish

• Fillet of organic Scottish Salmon

  with spiced Puy lentil, grilled peppers and a Salsa Verde

• Fillet of Salmon with Basil and Parmesan Crust

  Saffron Fondant Petit Ratatouille finished Vermouth Velouté

• Salmon Fillet

  with creamy lemon fennel sauce or orange fennel sauce

• Seared Sea Bass Fillet

  accompanied by Saffron and Crab Potato Cake, Sauce Vierge, Green Beans and Samphire

• Pan Roasted Sea Bass and Asparagus Dill Gnocchi

  finished with Lemon Butter Sauce

• Chargrilled Turbot

  presented with Saffron and Lemon Polenta, Confit Peppers and Smoked Aubergine, finished with Mussels Fritters and Basil Reduction

• Roasted Monkfish

  with Romesco Sauce, Crushed New Potatoes with chives and wilted watercress

• Pan roast Atlantic Halibut

  with Roasted New season Jersey Royals, Caramelized Baby Beetroot and herb vinaigrette

• Pan Fried Sea Bream

  with Irish Mussels, Tiger Prawns and Nage Broth

• Roasted Haddock

  with Swede Purée, Baby Pak Choi & White Wine Sauce

Main course – Vegetarian

• Ravioli with Squash, Clawson Blue Cheese and Wild Mushroom

  with Tomato and Sage Pesto

• Asparagus Risotto Cake

  with Sautéed Courgette Ribbons and Basil Creamy Sauce

• Butternut Squash and Feta Strudel

  with Puy Lentil and Rosemary Jus

• Pan fried Gnocchi

  with Rocket and Parmesan Sauce

Dessert

• Classic Eton mess

  with chocolate ribbon

• Strawberry and Vanilla Cheesecake

• Rich Indulgent Lindt Chocolate Mousse

  with Madagascar Vanilla Cream

• Lemon Posset

  with berry compote and shortbread

• Exotic sliced fruit platter

• Roast Rump of Lamb

  with Slow Cooked Puy Lentil and Balsamic Jus (M)

• Chargrilled Ribeye Steak

  Caramelized Baby Onion, Parmentier Potatoes, Cherry Tomatoes on Vine and Madeira Jus (M)

• Chicken Korma

  Served with Aromatic Rice and Roasted Almonds (M)

• Chargrilled Guinea Fowl

  with Baby Vegetables, New Jersey Royal Potatoes and Jus (M)

• Paella

  with Chicken, Chorizo, Mussels, Peppers and Prawns (F)

• Pan Fried Loch Duart Salmon Fillet

  with Ratatouille, Cherry Tomatoes on Vine and Salsa Verde (F)

• Ginger and Garlic Whole Fresh Sea Bass

  with Infused Lemon Roasted and Grilled Vegetables (F)

• Thai Chicken or Salmon and Prawn Curry

  with Shredded Vegetables and Noodles (F)

• Mac ‘n’ Cheese Special

  Creamy Macaroni Cheese, Caramelized Onions and Leeks, Crackling Crumb (V)

• Feta, Roasted Squash and Spinach Frittata

  with Rocket, Sun blush Tomatoes and Parmesan Salad (V)

• Roasted Vegetables Tagine

  with Moroccan Couscous and Dried Fruits (V)

Salad

• Garden Chef`s Salad

• Charred Broccoli, Spring Onion and Green Beans Infused with Lemon, Tarragon Dressing

• Heritage Tomatoes, Duck Eggs and Olives

• Classic Caesar

• Penne Pasta with Sun Blush, Rocket and Parmesan

Dessert

• Roasted Peach Tatin

  and Crème Anglaise

• Chocolate Brownie

  Topped with Cream and Strawberry

• Lemon Posset

  with Berries Compote

• Classic Eton Mess

  with Chocolate Ribbon

• Exotic sliced fruit platter

Meat

• Chicken Sate & Peanuts (H)

• Fillet of Beef Slider

  with Horseradish Cream and Micro Watercress (C)

• Confit Duck Bon Bons

  with Plum Sauce (H)

• Southern ham hock

  with piccalilli (C)

Fish

• Tempura Cod Fillet

  with Green Tartar Sauce (H)

• Teriyaki Salmon Bite

  with Sesame Seeds and Micro Coriander (H)

• Seed Crusted Tuna

  with Sweet Pickled Ginger (C)

• Smoked Mackerel Mousse

  with Cherry Compote (C)

Vegetarian

• Butternut Squash & Pecorino Arancini (H)

• Potato and Onion Tortilla

  with Confit Tomato (C)

• Goat’s Cheese & Red Pepper Tart (C)

Dessert

• Mini Fruit Tart

  with Cream Pâtissier

• Mini Chocolate Brownie

  with cream and berry

• Mini Lemon Tart

• Mini Millionaires Shortbread

• Organic Cocktail Sausage

  with mash potato and onion gravy (M)

• Rump of Lamb

  with puy lentil and balsamic jus (M)

• Chicken or Beef stroganoff

  with jasmine rice (M)

• Pan fried Seabass

  with spinach mash and white wine sauce (F)

• Spiced Salmon

  with soba noodles (F)

• Batted Cod

  with chunky chips, mash peas and tartare sauce (F)

• Thai Spring Rolls

  with Asian egg noodles (V)

• Wild mushroom Risotto

  with truffle oil and micro basil (V)

• Saffron Arancini

  with aioli deeping (V)

Dessert

• Brownie Box

  Selection of salted caramel brownie, classic with chocolate chip brownie and pecan blondie

• Churros

  with cinnamon and chocolate dipping sauce

• Fruit Skewers