- Honey Roast Figs with Smoked Prosciutto, Bitter Leaves, Balsamic Reduction (GF)
- Smoked Salmon Roulade, Cream Cheese, Orange Segment, Micro Cress
- Ham and Hock Terrine with Parsley, Farmhouse Piccalilli and Pickled Vegetables, Rustic Sourdough Bread
- Braised Beef Feather Blade, Creamy Potatoes, Seasonal Vegetables, Red Wine Jus
- Gressingham Confit Duck Leg, Braised Red Cabbage, Fondant Potato, Blackberry Sauce
- Roasted Cod Loin, Crushed Potato Cake, Tender Stem Broccoli, Basil, Coconut Sauce (GF/DF)
- Flourless Chocolate Cake Fruits of the Forest Compote, Fresh Strawberries (Vegan, GF)
- Exotic Fresh Fruit Pavlova (V) Fresh Cream, Young Basil
- Apple Tarte Tartin (V) Vanilla Ice Cream
Dietary requirements
If you have any dietary requirements – Vegetarian, Gluten Free etc, please state this clearly in an email & the chef will organise an appropriate meal for you.
Please email your choices/dietary requirements (if 2 of you, clearly stating which person has chosen what!)