Canapes: Honey & Mustard Cocktail Sausages, Cherry Tomato Tarte Tatin with Basil Pesto, Peking Duck Rolls with Cucumber, Spring Onions & Hoisin, Wild Mushroom Arancini with Lemon Aioli, Parma Ham, Goat’s Cheese Thyme & Honey Bruschetta, Rainbow Rolls.​

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First Course: Butternut Tortellini, Sage Butter & Pancetta Crisp. All served with Baskets of Chalk Hills Focaccia GF Bread & Salted Butter ​

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Main Course: Pre-Carved Spatchcock Chicken with Lemon, Garlic & Basil Aioli, Tenderstem with Olive Oil, Flaked Salt & Lemon Zest Smashed Hot Olive Oil New Potatoes, Spring Onions, Salt & Dill Crisp Caesar Salad with Sour Dough Croutes, Parmesan Shavings, Caesar Dressing.​

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Pudding: Deep Glazed Lemon Tart with Clotted Cream & Raspberries ​

Veggie options TBC.