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STARTERS
Pear and Watercress Salad, Walnuts and Blue Cheese
Buffalo Mozzarella, Roast Vine Tomatoes and Bruschetta
Scottish Smoked Salmon with Capers and Mixed Leaves
Chicken Liver Pate with Fruit Chutney, Toasted Brioche
Wild Mushroom and Parmesan Tart, Mixed Leaves
Dry Cured Ham with Celeriac Remoulade and Crusty Bread
Thai Duck Salad with Mango, Bean Sprouts and Peanuts
Goats Cheese, Beetroot and Asparagus Salad
MAINS
Roast Chicken Breast with Puy Lentils and Dauphinnoise Potatoes
Sea Bream with Crushed New Potatoes, White Wine, Cherry Tomatoes and Olives
Wild Mushroom Risotto with Truffle Oil and Parmesan
Roast Cod with Wilted Spinach and Pecorino Mash
Baked Pork Chops with Apples and Creamy Mustard Sauce
Thai Salmon Served with Noodles and Stir Fried Bok Choy, Ginger, Oyster and Soy Sauce
Honey Glazed Duck Breast with Cherry Sauce, Spinach and Pomme Fondant
Lamb Steak with Butter Beans and Peppers with Baby New Potatoes
Butternut Squash and Goats Cheese Cannelloni
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