Starters
Severn and Wye Scottish Smoked Salmon marinated in lime, pickled ginger and coriander with yuzu sauce.
Channa Chaat with tamarind chutney, coconut and raita dressing.
Mains
Seared filled of beef, roast pumpkin, sugarsnap peas, chateau potatoes with a port, shallot and thyme sauce.
Corn fed chicken chicken with fine herb mash, carrots and mushroom sauce.
Fusilli pasta with char grilled yellow pepper, slow roasted tomatoes and a creamy plum tomato and pesto sauce.
Chilled main course salad of seared tiger prawns marinated in cherimoya spices on a olive, sultana and bulgar wheat salad.
Desert
Plum and almond tart with creme anglaise.
Cheese and biscuits.