(march – may)
soup
spring vegetable broth with herb dumplings
courgette, basil and brie with croutons
roasted pepper and beef tomato
puree of peas, crème fraiche and mint
smoked haddock, onion and potato
starter
salad of wilted lettuce, mango and tiger prawns and caesar dressing
sesame glazed sliced chicken with caramelised artichoke, cherry tomatoes and golden cross goats cheese
tian of crab nicoise with lemon oil
smoked salmon and rocket leaf paupiette, asparagus spears, lemon and lavender oil
terrine of smoked haddock and saffron potato with tomato salsa
marinated fillets of exotic fish, marlin, swordfish, tuna with chilli and saffron dressing
smoked duck with beetroot and endive salad and sherry vinegar dressing
terrine of chicken, wild mushrooms and parma ham with spiced pear chutney and apple syrup
duckling and prune terrine with grilled artichokes and balsamic vinegar, caraway and apricot
terrine of game and vegetables with compote of spiced prunes and herb salad
salad of chilled roasted scallops and crayfish tails, pancetta and sweet pickle vegetables
caraway scented red onion tart tartin with goats cheese, coriander and sweet cider vinegar
mediterranean vegetable terrine with red onion jam and basil oil
galia melon, celeriac and orange salad with pink grapefruit
salad of plum, cherry and sunblush tomatoes with mozzarella, basil and olives
tian of celeriac and leek with roast peppers and balsamic vinegar
marinated artichoke and hummus salad with sesame dressing and tomato confit