Freshly baked bread with cornish salted butter

French onion soup with a gruyere cheese glazed crouton.

Galia Melon seasonal berries fruit coulis lemon sorbet

Classic prawn cocktail thousand island dressing and whole bread.

Goats cheese salad pickled heritage beets toasted hazelnuts with a wholegrain mustard dressing.

Ham hock and caper terrine piccalilli dressed rocket and fresh bread.

Rillettes of duck soused spring onion and radish salad toasted crouton.

Main Course

Roasted sirloin of 30 dry aged beef, dauphinoise potato beef fat roasted carrots French beans red wine jus and Yorkshire pudding

Breast of corn-fed chicken filled with smoked cheese rosemary and sun blushed tomato pommes puree tenderstem broccoli with red wine sauce.

Roasted rump of lamb confit potatoes buttered hispi cabbage and redcurrant sauce.

Loin of cod wrapped in bacon topped with sage and onion with colcannon potato cavolo nero and seafood velouté.

Mushroom leek and beetroot wellington colcannon potato tenderstem broccoli and roasted vegetable gravy (vegan)

Loin of butternut squash wilted greens mushroom and tarragon sauce (v)

To finish

Raspberry crème brûlée shortbread and fresh berries

Caramelised lemon tart clotted cream and fresh mint

Triple chocolate brownie expresso Chantilly and salted caramel

Dutch Apple tart crème anglaise

Pear tart Tattin vanilla bean ice cream

Selection of sorbets and fresh berries

Petite Fours