Please select 1 x starter, 1 x main course and 1 x dessert for the whole group from the menu below, plus vegetarian option if required

Starters

Oak-smoked Salmon Plate, Rocket Cress Salad
Dressed with a Caper, Gherkin, Truffle and Lemon Salsa

Poached Salmon Ballantine with Oscietra Caviar and Soft Herb Crème Fraiche

Potted Shrimps and Melba Toast
Served with a Parsley, Lemon, Red Onion and Caper Salad

Shredded Peking Duck and Watermelon Salad
with Oriental Cress, Crispy Shallots and a Citrus and Soy Dressing

Salad of Wood Pigeon with Whole Orange Puree
Caramelised Pistachios and Rocket Leaves

Char-grilled Asparagus with Kalamata Olives, Roasted Cherry Tomatoes and Shaved Parmesan drizzled with Basil Oil (V)

Main Courses

Roast Breast of Spiced Duck served with Stir-fried Asian Greens, Vanilla Mash and a Star Anise Jus

Char-grilled Fillet of Beef, Sautéed Wild Mushrooms and Wilted Spinach
Served with Parsnip Crisps and a Sweet Muscat Jus

‘Balsamic’ Slow Braised Lamb Neck Fillet
Served with Creamed Potatoes, Provencal Vegetables and a Rich Lamb Jus

Caramelized Pork Belly, Smokey Bacon Bubble and Squeak
Served with Pan-fried Apples, Black Pudding and Cider Jus

Pan-fried Fillet of Monkfish wrapped in Pancetta served with Soft Red Pesto Polenta, Sautéed Green Beans and Red Wine Sauce

Puff Pastry Feuillitine filled with Sautéed Wild Mushrooms, Artichokes and Wilted Spinach
Served with a light Porcini Mushroom Sauce (V)

Desserts

Sticky Dark Chocolate Pudding, Coconut Crème Fraiche and Bitter Chocolate Sauce
Served with Pineapple Crisps

Raspberry Bakewell Tart, Lemon Curd Cream and Raspberries
Served with Red Wine Reduction and Almond Brittle

Apple Tarte Tatin, Apple Puree and Vanilla Cream
Served with Salted Caramel Sauce

Lemon and Yoghurt Mousse topped with Oatmeal Crumble
Served with Blueberry Compote

White Chocolate and Panettone Pudding with Caramel Sauce and Clotted Cream

Selection of Three British Cheeses served with Celery
Biscuits and Spiced Apple Chutney

Coffee and Infusions