STARTERS

Two pepper Mediterranean soup
Twice baked soufflé on a mushroom steak with wild mushroom & vermouth reduction
Kale, Apple & Fresh Scallop Salad
Compressed pickled water melon, lemon ricotta cheese, tapenade crusts, balsamic pearls
Wild mushroom roulade
Vodka Gazpacho

MAIN COURSES

Salmon with split peas, spinach, bacon in mussel broth
Chorizo stuffed plaice, tomatoes, thyme and tomato drizzle
Ostrich fillet with ginger & orange sauce, wild watercress and sweet potato
Beef wellington with Madeira gravy, horseradish crème fraiche,
Steamed broccoli & fondant potatoes
Moroccan-flavoured aubergine wellington with mint raita
Lentil-barley patties with fiery fruit and crisp salad

DESSERTS

Strawberry temptations puffs with strawberry coulis
Lemon tart with raspberry sauce
Dark chocolate mousse in chocolate cups with blood orange cubes
Mille-feuille with chocolate sauce
Lemon Cheesecake with blueberries
Selection of artisan cheeses and locally made pickles