Starters

Port and thyme marinated duck liver pate pickled pear chutney and toasted brioche roll

Scorched seabass fillet lime pickled onion, crushed minted peas

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Main

Herb crusted lamb rump, tartiflette potatoes, tenderstem broccoli, salt baked carrot and lamb sauce

Pan-friend chicken breast, chopped potato and roast garlic hash, fine beans and jus

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Dessert

Warm apple and toffee frangipane tart with whipped cream and caramel (V)

Chocolate, amaretti and stem ginger tart with milk ice-cream (V)

Please let us know if you are vegetarian, vegan, or have any dietary requirements or allergies and the venue will try their best to accommodate