Starters

• Loch Fyne Kinglas smoked salmon, Oscietra caviar, beetroot pearls and elderflower jelly
• Warm linguini with chervil crème fraîche and shaved parmesan
• Spring pea and mint Velouté soup
• Fresh seasonal salad with a choice of dijon mustard or blue cheese dressing

Main

• Cashew nut satay chicken with stir fried vegetables and steamed rice
• Seared fillet of Aberdeen Angus, braised beef cheek with parmentier potatoes, watercress salad, chanterelle mushroom and shallot and tomato jus
• Roasted North Atlantic cod fillet and king prawns with caper, tomato vinaigrette, hispi cabbage, saffron potato and cauliflower purée
• Smoked hummus, goat's cheese and onion parcel, falafel and roasted padron peppers
• Main course salad of warm seared tiger prawns, tomato and asparagus salad, mozzarella in basil and balsamic dressing

Desserts

• Chocolate and Caramel Cheesecake with pistachio and cocoa nibbed tuile
• Warm sticky cherry bread and butter pudding
• Vanilla bean ice cream

Cheese Plate

• Lincolnshire Poacher
• WensleyDale Blue
• Camembert Somerset
• Vintage Gouda