Please select ONE option from each course:

Starters

Bruschetta with Grilled Goats Cheese, Caramelized Onions & Vine Cherry Tomatoes
Drizzled with Aged Balsamic & Organic Olive Oil (v)

Tuna Carpaccio with a Poppy Seed, Thyme & Pink Peppercorn Crust
Drizzled with Basil Oil & Pecorino Curls

Rich Red Leaves Salad with Bresaola, Dolcelatte & Toasted Walnuts
Finished with Caramelized Figs & Aged Balsamic Dressing

French Onion & Thyme Tart served with Endive & Grape Salad (v)

Main Courses

Guinea Fowl Breast Seasoned with Lemon, Garlic & Thyme
Served with a Ginger Wine & Cream Sauce, Wilted Chard, Buttered Baby Carrots Celeriac & Potato Tian

Rack of Lamb with a Sumac & Coriander Crust
Served with a Sweet Potato Mash, Purple Sprouting Broccoli & Tzatziki

Griddled Sea Bass Fillet with a Tomato & Chervil Salsa Served with Crushed New Potatoes, Broad Beans, Baby Artichokes & Peas

Mozzarella Filled Chicken Breast, Wrapped in Parma Ham Served with Fresh Pappardelle Pasta, Wild Rocket Salad & Basil Pesto

Double Tomato Risotto Cake with Melted Mozzarella on a Bed of Leek Ribbons
Garnished with Deep Fried Rocket & Basil Pesto (v)

Desserts

Sticky Toffee Pudding Served with a Whisky Sauce

Chocolate Cups Filled with Tiramisu Garnished with Coffee Syrup & Gold Amaretto Dust

Poached Baby Pears in Marsala Wine With Ginger Mascarpone & Hazelnut Biscotti

Velvet Passion Fruit Cheesecake Served with Blueberry Compote & Jersey Cream

Truffled Brie with Oatcakes & Grapes

Tea & Coffee