Starters
Soup of the day

Roasted pepper and pesto tart with a tomato chutney

Ham hock terrine with toasted brioche

Lightly-spiced crab cakes on a bed of noodles with a sweet chilli sauce

Main Course
Pan-fried chicken breast served with new potatoes, creamed cabbage & leeks and a thyme jus

Pan-fried sea bream served with a pea and mint risotto

Slow-cooked pork belly served on a five bean & Toulouse Sausage casserole with a red wine jus

Fillet of red mullet on Tagliatelle with roasted Mediterranean vegetables and herb oils.

Main course for non meat eaters

Feta and sun-blushed tomato savoury cheesecake, served with sauté potatoes and a Provencal sauce

Spinach & ricotta tortellini with basil oil

Wild mushroom risotto drizzled with truffle oil

Desserts

Apple Tart Tatin served with vanilla ice cream

Fresh fruit salad accompanied by pouring cream

Strawberry pana cotta with shortbread 

Dark chocolate tart served with a fruit compote

Ice cream selection

Chef’s selection of cheeses and Carr’s Table Water Biscuits served with iced grapes and Chef’s chutney