Menu A

Butternut Squash Soup (V)
Parmesan and pesto crouton

Chicken supreme, wild mushroom and tarragon mousse (GF)
Chateau potatoes, Chantenay carrots, spinach, red wine jus

Blackcurrant cheesecake
Cassis Anglaise, honey tuile


Menu B

Dingley dell ham hock rillettes (GF)
Dijonnaise dressing, pickled radish and carrot, peashoots

Roasted cod fillet (GF)
Dilli crushed new potatoes, carrot and courgette ribbons, dilli cream sauce 

Baked lemon tart (V)
Creme Chantilly, raspberry coulis


Menu C

Soused mackerel fillet (GF)
Beetroot puree, baby carrots, radish, chive oil

Slow cooked Jacobs ladder (rib of beef – GF)
Dauphinose potato, spinach, carrot battons, red wine jus

Mango parfait, coconut panna cotta
Passionfuit Glaze