(june – august)
soup
creamed asparagus with truffle oil
chilled cucumber with carrot ribbons
watercress, rocket and potato
wild mushroom, celery and herbs
cauliflower and sorrel
starter
homemade parfait of chicken livers with onion, port and garlic and traditional accompaniments of cumberland sauce and oatcakes
smoked salmon tian with horseradish and mooli, chervil and poppy seed vinaigrette
smoked marlin with pimento and ginger dressing and rocket leaf salad
chilled oriental spiced fillet of salmon with lime scented noodles and coriander dressing
smoked chicken with celeriac, French beans and plum tomatoes with a hazelnut and chive dressing
confit of pork, wild mushrooms and baby leeks with black and green grape chutney and homemade oatcake fingers
confit of chicken, caramelised shallots and tarragon with seared cherry tomatoes and quince jelly
chilled poached asparagus spears with air dried ham, balsamic roast figs and parmesan
smoked duck breast with coriander scented noodles and ginger honey dressing
galantine of quail, toasted brioche, snow pea and orange salad with a grape chutney
salad of west coast lobster and crayfish with truffle oil and avruga caviar
sweet potato and truffle risotto served in filo pastry with shaved parmesan, white truffle oil, chives and a red pepper dressing
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