Starters

Chef’s soup of the day (v)

Smoked salmon salad with parmesan shavings, toasted almonds & lemon oil

Goat’s cheese, caramelised red onion & red pepper tart with a baby-leaf salad & pesto (v)

Thai-spiced king prawns topped with Japanese breadcrumbs & fresh lime

Chicken & chorizo terrine with roasted cherry tomato compote & toasted ciabatta

All starters are served with fresh bread

Mains

Roasted lamb rump with a warm potato & mint salad, pea puree & red wine jus

Roasted cherry tomato, pea & basil risotto with toasted pine nuts & parmesan served with a baby-leaf salad (v)

Rib-eye steak with roasted cherry tomatoes, chunky chips, a peppercorn sauce & baby-leaf salad

Fillet of seabass served on asparagus & peas with a cucumber salsa & baby-leaf salad

Chicken breast stuffed with mozzarella, tomato & basil, wrapped in Parma ham with Provençale potatoes & basil sauce

All main courses are served with seasonal vegetables & potatoes of the day

Desserts

Warm chocolate brownie with toffee sauce

Bailey’s crème brûlée with nutmeg ice cream

Cheesecake of the day with raspberry coulis

Sorbet or ice cream of the day served with shortbread

A selection of Farmhouse cheese & biscuits served with grapes & homemade chutney

~Tea and coffee to finish~