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
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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
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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
