Starters

Classic brusschetta with tomato salsa, rocket and a pesto oil

Parma ham and roast walnut salad with aged balsamic and sun blushed tomatoes

Pearl Mozzarella and fig salad with rocket, marinated tomatoes and

pumpkin seed dressing (V)

Smoked chicken and wild mushroom terrine with sour dough bread, spiced apple chutney and seasonal leaves

Soup

Pea and broad bean

Chilled gazpacho

Carrot and coriander

Mains

Grilled fillet of plaice with a herb crust served with crushed chive potatoes and beurre blanc

Beer battered hake and triple cooked chips with minted mushy peas and chunky tartar sauce

Ribeye steak with sautéed potatoes and béarnaise sauce

Slow cooked pork loin with a millefeuille of potato and an apple and cider sauce

British Lamb chop with wilted greens, minted pea puree and lamb jus

Confit leg of duck with 5 spiced mash pak choi and a red berry sauce

Supreme of corn fed chicken with crushed olive and chervil potatoes and a light Madeira sauce

Broad bean and asparagus risotto finished with mascarpone and aged parmesan

Creamy watercress and Roquefort pasta with fennel crisps

Dessert

Summer pudding with Chantilly cream

Mixed berry and white chocolate tian with mascarpone

Traditional Eton mess with fresh strawberries and vanilla meringue

Mixed berry champagne jelly with Chantilly cream and summer fruit coulis

Red berry macaroon with a chilled summer fruit soup

Selection of Swiss ice cream and sorbets