Plated Lunches & Dinner

Starters

• Trio of glazed, smoked & poached salmon with pickled cucumber, shallot dressing, mixed leaves
• Ham hock terrine with homemade piccalilli, mixed leaves & sour dough flat breads
• Warm salad of British wild mushrooms

Main courses

• Pan fried guinea fowl on fondant potato with garlic & rosemary jus & green beans
• Pan fried duck breast, served on braised red cabbage with roast new potatoes & red current jus
• Roast rack of Cotswolds lamb with ratatouille & dauphinoise potatoes
• Oven baked sea bass served with new potatoes & red pepper essence
• Slow cooked blade of beef in a Nicoise jus with fondant potatoes
• Light tart of butternut squash & kale

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Desert

• Homemade dark chocolate tart with raspberries & fresh cream
• Eton mess
• Lemon tart, raspberry coulis & fresh fruit

To finish

• Handmade chocolates, fresh fair-trade coffee