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