Starters Meat & Seafood
Duck liver pate with chorizo jam, toasted brioche.
Smoked haddock kedgeree, quails egg curried hollandaise.
Pan fried pigeon breasts with pearl barley salad, quince jelly.
Ham hock terrine with pea shoots, warm Scotch egg & curried beans
Roasted hazelnut coated Somerset brie with carpaccio of vegetables.
Fennel and apple aranchini, pepper lime consommé
Goat’s cheese & beetroot filo gallette with poached pears steeped in ginger.
Smoked tomato & saffron tart with green sauce.
Char roasted zuchinni, & mozzarella
Mixed tomato, mozzarella & basil pesto
Mushroom pate, ricotta, truffle oil
Summer vegetables with smoked pesto