Sautéed garlic and queens scallops, crayfish cocktail chive crème fresh
Green asparagus wrapped with Parma ham and Pork and black pudding terrine with a chilli jam.
Sweet green pea and rocket soup with Brie cheese crouton.
Apple and lime infused sorbet.
Mains- Choice of:
Chargrill lamb cannon, sweet red cabbage, roast butternut squash and baby sweet corn. Roasted rosemary parmentier potatoes and port wine sauce.
Pan fried seabass served on new potato and roasted radicchio salad with kale and peas and a tarragon aioli.
Spinach and Brie stuffed chicken breast served on a bed of sautéed thyme potatoes and asparagus, baby carrots and balsamic glaze.
Herb crusted tofu shallow fried, served with radish and pea shout salad with cherry tomatoes and baby onion with a pea purée.
Sweets – Choice of:
Orange and white cream panna cotta with honeycomb.
Milk chocolate mousse with white chocolate strawberries.
Raspberry and elderflower sponge with a vanilla crème analgaise.