MENU
| Please create your own menu by selecting three dishes from each option including a vegetarian option |
| COLD SELECTION |
| Chicken liver mousse with piccalilli and crisp breads |
| Goats cheese and red pepper tart |
| Potted hand picked Cornish crab with melba toast and lemon mayonnaise |
| Fennel cured sea trout with lemon crème fraiche and dill oil |
| Roast field mushroom, roast garlic and marjoram pate |
| Roast beetroot and chicory salad with an orange vinaigrette |
| Round lettuce heart, boiled organic egg and bacon salad with a tarragon vinaigrette |
| Old Spot pork terrine with pistachios and homemade apricot chutney |
| HOT SELECTION |
| Mixed vegetable wellingtons |
| English mustard and thyme rubbed rare roast beef |
| Pistachio crusted organic chicken |
| Smoked haddock, mullet, mussel and leek pie |
| Poached organic salmon with sorrel mayonnaise and watercress |
| Spelt, apple, lemon and sage stuffed roast onions |
| Homemade pork and apple rolls with homemade ketchup |
| SIDES |
| Roast new potatoes with garlic and rosemary |
| Steamed new potatoes with jersey butter |
| Hand cut chips |
| Lime and coriander cous cous |
| Mange tout with garlic and chillies |
| Purple sprouting broccoli |
| Fresh garden salad with herbs |
| Spring greens |
| DESSERTS |
| Valrhona chocolate pot |
| Treacle tart with clotted cream |
| Bakewell tart with 'England Preserves' raspberry jam |
| Lemon posset with pistachio shortbread |
| Rhubarb and orange fool |