Starters

Asparagus salad with poached hens egg

rocket, black pepper and herb vinaigrette

Herb cured salmon

pink fur potato and chive salad, shallot and caviar dressing, summer cresses

Lightly spiced and smoked duck

avocado and red onion salad, mango, chilli and sesame

Grilled mozzarella and vegetable bruschetta

plum tomato salad, balsamic and pea shoot salad (v)

main courses

Slow roasted rump of lamb

confit shoulder, crushed peas, roasted peppers

Braised belly of pork

sesame bok choi, apple mash, butternut puree, cider jus

Roast fillet of Salmon

lemon and spring onion mash, creamed leeks, asparagus and pancetta dressing

Seared Corn fed chicken

creamed potato, buttered savoy, wild mushroom, roasted shallot

Desserts

Honeycomb parfait

macerated berries, caramel cream

Salted chocolate tart

Maldon sea salt crisp, cinnamon ice cream

Glazed mango tart

lemon sorbet, berry compote

Milk chocolate and hazelnut mousse

poached cherries, caramelised pecans

Tea and coffee served after dessert