Starters

Smoked salmon, citrus cr�me fraiche and spring onion gateau with tomato and balsamic dressing
Pressed confit of duck terrine with homemade picalilly
Tempura king prawns with sweet chilli sauce
Tender slices of sirloin, pickled baby carrot and horseradish cream
Homemade green pea soup
Spicy lamb spring roll with radish salad
Goats cheese, black grape and walnut roulade with pickled celery

Mains

Baked salmon fillet on beetroot spaghetti, Byron potato, parsley butter sauce and beetroot crisps
Fillet of sea bass with raspberry, pine nut and rocket on dauphinoise potatoes
Roast leg of lamb with fondant potato, vegetable faggot and rosemary scented jus
Northern style fishcake sat on ribboned vegetable in a light fish soup
Roasted butternut squash & sweet pea risotto with parmesan shavings and side salad
Honey roast pork belly with pomme anna, spring greens & onion & apple compote
Fillet of haddock with cheese, tomato and chive sauce on saut� potatoes with ribboned vegetables
Braised beef steak in a creamy peppercorn sauce, with roasted potato wedges, tomato & five bean, homemade onion rings
Courgette and mature cheese bake with vine cherry tomatoes and creamed potato
Cod fillet with a mushroom crust, on bubble and squeak with a prawn chowder

Desserts

Iced coffee parfait with toasted hazelnuts
Mango mousse with biscotti
Apple crumble with vanilla essence
Homemade baked vanilla cheesecake
Eton mess
Mandarin sabyon with tuille biscuits