Brioche coated goats cheese with herb salad and sweet chilli & raspberry dressing
--O--
Mains
Seared fillet of beef set on a bubble and squeak potato cake with roasted shallots, button mushrooms and meat jus
Grilled fillet of sea bass with buttered baby leeks and crushed new potatoes with a fennel and chive sauce
Salted pork loin stuffed with apple and sage, served with roast potatoes and baby vegetables
Seared duck breast with baby new potatoes, orange scented sweet pickled red cabbage with duck jus
Poached Scottish salmon fillet set on a bed of champ potatoes with seasonal vegetables and a dill & prawn sauce
Char-grilled asparagus & black truffle risotto with a parmesan crisp and balsamic glaze
Rump of lamb with rosemary scented potato fondant, glazed summer vegetables and meat jus
--O--
Desserts
Summer fruit pudding with fruit compote and clotted cream
Classic lemon tart with fresh summer raspberries
Dark chocolate & toffee fondant with vanilla ice cream
Poached pears in red wine served with a mixed spice syrup and creme anglais
Strawberry & cream cheesecake topped with toasted praline
Selection of British cheeses with celery, grapes & crackers
