Starter

Creamy chicken and chestnut mushroom risotto flavoured with vermouth, mascarpone and aged Parmesan

Fine duck and port pate served with seasonal leaves, crusty bread and plum chutney

Classic Bruschetta, with a tangy tomato salsa, rocket salad and pesto oil

Smoked salmon and haddock fish cakes flavoured with coriander and horseradish served with a sweet chilli sauce

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

Main

Supreme of corn fed chicken with boulangere potatoes and a rich Madeira sauce

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

Fillet of oven baked plaice with a citrus crust, buttered new potatoes and a chive butter

Lamb chump with confit shoulder, roasted root vegetables and lamb jus

Creamy watercress and Roquefort pasta with fennel crisps (V)

Served with a selection of seasonal vegetables for the table

Dessert

Classic crème brûlée with vanilla shortbread

Lemon posset with fromage frais and honeycomb

Vanilla cheesecake with a mixed berry compote and clotted cream

Traditional apple or rhubarb crumble with crème anglaise

Followed by coffee & homemade brownies