Menu Suggestions

Truffled celeriac veloute with braised duck leg
Cornish crab salad, chilled gazpacho & gazpacho brunoise
Glazed pork cheek, buttered leeks, crispy crackling, parsnip purée and cider jus
Spring garden risotto with goats cheese and fine herbs
Goats cheese and walnut ravioli with pea and tarragon veloute

Pan fried Dover sole with brown shrimp and chive butter sauce
seared sea bass and scallop with sea vegetables and brown shrimp Buerre blanc’
Steamed turbot, Cromer crab ravioli, charred asparagus and a veloute of brown crab, tomato and tarragon
Poached Scottish salmon fillet, roasted cauliflower and cauliflower jus

Roast rack and braised neck of lamb with flavours of the Mediteranean
Roast duck breast, confit duck leg, roast beets, braised red cabbage, blackberry jus
Prosciutto wrapped fillet of Aberdeen Angus beef, pommes dauphinois, buttered extra fine green beans and red wine jus
Chianti glazed ox cheek with saffron risotto

Sticky date and toffee pudding, sticky toffee sauce, Cornish clotted cream
Chocolate orange fondant, marmalade syrup, Madagascan vanilla ice cream
Spiced orange and almond cake, orange blossom honey and vanilla creme Chantilly, cardamom infused candied orange peel, caramelised orange