Dressed Dorset crab
with Florida fruit segments and citrus aioli
Gruyere fondue with tinkerbell peppers,
spring onion and baby vegetable crudités
Chick pea, tomato and chorizo soup
Smoked chicken liver
and mushroom pate with melba toast and gooseberry relish
Roasted rack of Welsh lamb
with vegetable parisienne
and a sharp raspberry and tarragon hollandaise
Chargrilled Barbary duck breast
on root vegetable dauphinoisewith a blueberry,
mustard and poppy seed vinaigrette
Goats cheese and asparagus charlotte
wrapped with leek and courgette ribbons, beetroot balsamic dressing
Pan fried King prawn and scallops
with a lobster sauce and cheddar Duchess potato
Poached pear
in vanilla syrup with a ginger syllabub
Tropical fruit pavlova
with coconut ice cream
White chocolate and rhubarb semifreddo
Selection of cheese and biscuits
Coffee and homemade truffles
NB: Some of our food may contain nuts
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