To Start

Duck spring roll served with Asian slaw and sweet chilli sauce

Smoked trout, new potato salad, pickled red onion and watercress

Waldorf salad; brie, apple, grapes, celery and walnuts

To Follow

Cider braised pork belly served with wholegrain mustard mayonnaise mash potato, roasted apple purée and honey glazed parsnip

Fillet of beef served with creamy mash potato, sugar snap peas, baby onions and bourguignon sauce

Pan fried salmon, kohlrabi and chorizo risotto and charred leeks

Goat’s cheese and sun-blushed tomato bon bons, heritage beetroot textures, salsa Verde and black olive crumb

Roasted stuffed pepper with Mediterranean vegetables, rustic new potatoes, and a rich Napoli sauce (vegan, gf)