Starter

Grilled loin of tuna on a classic nicoise salad with raspberry vinaigrette

Selsey crab and langoustine tagliatelle with lemongrass and chervil

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

Warm pear and blue cheese salad with toasted pecans, pink peppered shallots and vanilla vinaigrette (V)

Carpaccio of beef with potato blini, horseradish cream and parsnip crisps

Pearl Mozzarella and fig salad with rocket, marinated tomatoes and pumpkin seed dressing (V)

Main

Baked fillet of halibut, braised new potatoes, chervil butter and rose wine reduction

Grilled fillet of lemon sole with a herb crust served with crushed chive potatoes and Basil and vanilla beurre blanc

Rack of British lamb with wilted greens, pea puree and morel sauce

Confit shoulder of pork, butternut and sweet potato cake and a Madeira jus

Slow braised Gressingham duck with hoi sin sauce, spring onions and fresh egg noodles

Roasted Mediterranean vegetable and feta cheese Wellington served with seasonal leaves and mint vinaigrette (V)

Served with a selection of seasonal vegetables for the table

Dessert

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

Indulgent dark chocolate marquise with malted barley ice cream and fleur de sel fudge

Mixed berry champagne jelly with Chantilly cream

Individual apple tart with candied walnut and a sweet plum cream

Seasonal fruit salad with pink champagne sorbet in a dark chocolate cup

Followed by coffee & homemade brownies