To start

Prawn and crayfish cocktail in a Marie rose sauce with bread and butter

Chicken liver and peppercorn pate with caramelised red onion chutney and crostini

Baked goats’ cheese with textures of beetroot served with crispy flat bread and baby leaf salad with a honey & mustard dressing

Pea and ham soup served with a crispy sun blushed tomato roll

Strips of slow roasted pork belly marinated in hoi sin sauce and sesame seeds served with Asian slaw

Satay chicken spring roll with oriental vegetables and rich satay sauce

Honey roasted fig wrapped in Parma ham served with an apple, grape and walnut salad with a balsamic dressing

Refreshing champagne sorbet

To follow

Roasted butternut squash filled with vegetable ragu glazed with parmesan served with roasted new potatoes

Pan fried corn fed chicken supreme filled with a chestnut and cranberry stuffing served with boulangère potatoes,
purple sprouting broccoli and a sweet red currant jus

Baked cod fillet served with lemon infused crushed new potatoes, Pak choi, tomato concasse and a beurre blanc

Char grilled fillet medallions served medium on a potato and tarragon rosti, sautéed spinach,
finished with a brandy and peppercorn sauce

Duo of lamb, herb crusted rump minted navarin served with buttered curly kale, honey roasted parsnip,
saffron fondant potatoes and a rich red wine jus

To finish

Maple and walnut crème brulée served with shortbread

Malteaser cheesecake served with a honeycomb crumb and salted caramel ice cream

Apple and cinnamon crumble served with hot custard

The William B cheeseboard served with grapes, celery, chutney and a biscuit selection

Pavlova with Chantilly cream and winter berry compote

Chef Lily’s tiramisu

£35 per person