Starters

Cold 

Tower of Devonshire Crab and Crayfish with Cajun Crayfish Popcorn and Pea Shoots

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Tuna Sesame Crusted Carpaccio and Spiced Puy Lentils with a Roasted Red Pepper and Chilli Jam

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Duo of Duck- Chinese Duck bon bon and Smoked Duck Breast, Hoisin Plum Puree, Cucumber Spaghetti and Baby Leaves

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Wood Smoked (Hickory, Apple or Whiskey ) Chicken Salad with Baby Gem Lettuce, Roasted Cherry Tomatoes, Rustic Garlic Croutons and Heritage Style ‘Caesar’ Dressing

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Ham Hock Terrine with Piccalilli, Micro Herbs and Bread Crisp

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Lime and Chilli Marinated Tiger Prawn Salad with Mango, Lightly Toasted Pine Nuts, Pomegranate and Tender Mixed Leaves and Chilli Citrus Dressing

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Salad of Prosciutto with Buffalo Mozzarella, Black Figs and a Mild Chilli Dressing (v)

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Terrine of Confit Chicken and Smoked Chicken with Roasted Shallots, Soft Herbs, Seasonal Green Leaf Salad and a Homemade Apple Relish

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Beetroot and Dill Cured Salmon Gravlax with a Salad of Baby Heritage Beetroot, Baby Truffled Goats Cheese Log and Pea Shoots

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Pea Puree Base Covered with Dried Mushroom ‘Soil’, with Baby Pickled Carrots, Heritage Beetroots and Pea Shoot ‘Vines’ (v)

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‘ A Day at the Allotment’ Pea Puree BAse Covered with Dried Mushroom ‘Soil’, with baby PIcled Carrots, Heritage Beetroots and Pea Shoot Vines

Hot

Teriyaki marinated Salmon Fillet on a Bed of Julienne Vegetables, Drizzled with a Warm Ginger and Spring Onion Dressing

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Mirin Roasted Black Cod on a Bed of Wok fried Pak Choi and Oriental Salad

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Plum Tomato and Grilled Courgette Tart with Salad of Garlic & herb marinated Peppers and Baby Mozzarella Pearls (v)

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Goats Cheese Rondelle on a Crouton, Glazed with Honey, Balsamic and Rosemary Served on a Bed of Tender Green Leaves with a Balsamic Dressing (v)

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Warm Roasted Red Onion Tart Served with Green Leaves and a Balsamic Reduction (v)