Cream of Mushroom & Dill Soup (v)
Rose of melon with fresh berries and a blackcurrant sorbet (v)
Pressed ham terrine with a spicy red pepper, tomato & chilli chutney

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Fillet of salmon served on a potato pancake with baby spinach, asparagus and a spring onion & creme fraiche topping, garnished with herb oil
Escalopes of pork fillet served with rosemary potatoes, sautéed leeks,
glazed carrots,  smoked bacon and a Cumberland mustard sauce
flavoured with peppercorns
Basil & parmesan roulade with ricotta, goat’s cheese and sun-blushed tomatoes, served on a compote of cherry tomatoes & basil  with new potatoes and mange tout (v)

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Sticky Toffee Pudding, traditional sponge & date pudding served hot, with a butterscotch sauce and vanilla ice-cream
Chocolate Marquise, a light chocolate mousse on a brandy soaked sponge, served with a white chocolate sauce
Lemon Posset, a light, tangy lemon cream topped with raspberries & mint.

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Coffee & Petit Fours