(march – may)
vanilla cream filled profiteroles smothered in chocolate sauce
bourbon vanilla pod crème brulee with roasted rhubarb compote and ginger compote
apple and cinnamon cheesecake with green apple coulis and figs
cherry and mascarpone cheesecake, cinnamon and orange sauce
charred rhubarb tart, chocolate sauce and apricot coulis
parfait of white chocolate, rum and sultanas with dark chocolate sauce and caramelised almonds
tangy lemon tart with sugar crisp topping, vanilla cream and marinated cherries
plum and marmalade tart with orange syrup
apple and frangipani tart with fresh berries, pistachio nuts and caramel figs
hot black cherry, lemon and toasted oatmeal crepes, sauce anglaise
hot puff pastry apple tart with pistachio ice cream and caramel syrup
warmed Scotch pancakes, bananas soaked in tia maria with maple syrup and coconut cream
cheese platter of dunsyre blue, brie and mull cheddar with dried apricots, walnuts and a selection of wafers and biscuit