Starter

Please choose one option

Pressed ham hock and foie gras terrine with toasted brioche and fig chutney

Roast duck breast with roasted chicory, baby onions and a cassis sauce

Roast quail with marinated palm hearts, mixed beetroot and orange dressing

Veloute of pea with coconut froth

Vegetable terrine with red onion chutney, seasonal leaves and artisan bread

Creamed sweet corn soup

All served with herb breadM

Main
(large banquet platters of all of the following)

Roast pheasant with brandied raisins

Roast lamb studded with rosemary

Roasted pork loin with crisp crackling

Roast Salmon with olive and mustard butter

Served with

Buttered new potatoes with herbs and crispy pancetta

Goose fat roasted potatoes

Selection of Seasonal vegetables

Desserts

Please choose one option

Whole pear poached in red burgundy and spice with honey yogurt

and tuille biscuit

Sticky date and walnut pudding with butterscotch sauce and milk ice cream

Honey nut pavlova

Cheese

Individually plated, local cheese board selection with chutney, fruits and crackers