Starters

• Chicken liver parfait redcurrant gel and chargrilled ciabatta
• Walnut and Gorgonzola ravioli with goat's cheese crumble candied pumpkin seeds and a pumpkin cream sauce
• French onion soup with Parmesan cheese twist
• Fresh seasonal salad with a choice of Dijon mustard or Blue cheese dressing

Main

• Seared fillet of Herefordshire beef salt beef croquette Dauphinoise potato cep aioli and caper beurre noisette
• Grilled fillet of Atlantic monkfish and lobster bisque with chargrilled vegetables
• Slow braised lamb shank with creamed potatoes roasted baby carrot sautéed savoy cabbage
• Pan fried potato gnocchi and artichoke puree baby vegetables and pine nut cream
• Main course salad of warm seared seatrout clementine and pomegranate salad with lemon and thyme vinaigrette

Desserts

• Polenta and Olive Oil Cake garnished with crunchy almond granola
• Warm Blueberry and Nectarine Cinnamon Crumble
• Vanilla bean ice cream

Cheese Plate

• Gillot Camembert
• Barbers Sweet Red Leicester
• Stilton
• Blackstone Vintage Cheddar