Starters

Chefs Homemade Soup Served with Crispy Croutons
Roast Vine Tomato and Rocket   (V)
Potato and Roast Pepper (V)
Minestrone (V)
Rustic Vegetable (V)
Cream of Leek and Potato with Crème Fraiche (V)
Celery and Stilton (V)
Cream of Mushroom and Tarragon (V)
 Carrot, Apple and Butternut Squash (V)

Poached Asparagus and Parma Ham served with a Warm Beurre Noisette and Rosemary Roasted Walnuts

White Onion and Goats Cheese Tart with Roasted Figs and a Summer Herb Salad

Locally sourced Field Mushrooms sautéed with White Wine Parsley and Spinach served with Brie Toasted Croute

Homemade Chicken Liver and Smoked Bacon Parfait served with a Spiced Apple and Pear Chutney and Crisp Toast

Natural Smoked Mackerel Terrine enhanced with Horseradish set on a Spinach and Herb Salad with a Prawn Cream

Saltwater Crab and Salmon Fishcakes set with a pungent Mango and Spring Onion Salsa

A duo of Cantaloupe and Honeydew Melon Ribbons with a Wild Blueberry and Garden Mint Syrup

Fan of Seasonal Melon simply served with a Wild Strawberry and Orange Compote enhanced with Schnapps

Warm Spinach, Pine-Nut and Stilton set in a Filo Pastry Tart served with Dressed Rocket Salad (V)

Antipasta
Mixed Cured Italian Hams served traditionally with Figs, Feta Roasted Vegetables and Balsamic Oil

Prawn Salsa
Cold Water Prawns in a richly seasoned Mayonnaise Dressing on a Crisp Bed of Autumn Salad Leaves

Roasted Vine Tomato flavored with Sage and Brie Tarts served with Dressed Seasonal Leaves

Sweet Beef Tomato and Buffalo Mozzarella Topped with Crisp Sautéed Chorizo Sausage
Dressed with Italian Balsamic Oil

Oaked Smoked Salmon and Asparagus Scroll
(Asparagus Marinated In Lime Dill and Honey Wrapped With Scottish Oak Salmon with Dressed Rocket)
(Extra £1.00 per Head)

All served with a bread accompaniment

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