Starters

Pan-fried Wood Pigeon Breast on Seasonal Greens with a Celeriac Velouté

Layered Lobster and King Prawns set in a Fish and Dill Jelly served with Dressed Micro Leaves

Pressed Wild Game Terrine with Spiced Beetroot Chutney

Carpaccio of Local Beef Fillet with a Root Vegetable and Horseradish Coleslaw

Warm Smoked Duck Breast with Gratin Potato and a Caramelised Onion and Quince Compote

Goblet of Cold Water Prawns layered with Crisp Lettuce and Grated Cucumber finished with a twist of Local Salmon, Crevette and Champagne Mayonnaise

Poached Breast of Guinea Fowl served in a Sage, Shallot, Broad Bean and Sweet Pea Broth

Duo of Smoked Fish Patties with a Smoked Cherry Tomato Salsa

Vegetarian Starters

Falafel served with Sweet Chilli Salsa

Wild Mushroom & Thyme Dumplings with a Madeira Cream Sauce

Blue Cheese Doughnuts with Red Pepper Jam