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