Starters
Pave of fresh salmon pan fried on a bed of spring onion risotto and saffron cream
Roasted parsnip soup with a quenelle of thyme crème fresh and topped with apple crisps
Charred asparagus, pear and ripe brie salad with pickled walnut dressing and toasted brochette
Pressing of smoked Black mountain duck with a port and fig puree, sour cream and pea shoots
Salmon gravlax on rocket and pine nuts topped with quails egg, focaccia croutons laced with lemon and dill dressing
Homemade potted chicken liver parfait, micro leafs and a shot of vintage port
Smoked pink trout and mushroom tartlet with roasted pimentos and micro leaves napped with citrus vinaigrette
Beef Carpaccio with marinated radicchio, pinenuts, aged balsamic vinegar and parmesan
Salmon with Thinly Sliced Cucumber, Marinated White Raddish, Wasabi and Razor Clams
Slow Poached Montagu Garden Egg, English Asparagus, Samphire, Baby Gem Lettuce, Hollandaise Sauce
Main Course
Slow cooked Herefordshire belly pork on crushed sage and onion potatoes, spiced apple and black pudding roulade laced with cider sauce
Herefordshire corn fed chicken fillet filled with fresh sage and thyme, poached in locally made cider
Poached wild salmon fillet, quenelle of carrot and vanilla puree and a buttered dill mash
Fillet of Lamb with Fondant Potatoes, Mushroom risotto cake and a juniper berry sauce
Roasted local guinea fowl breast rubbed in a thyme and marjoram crumble finished with a white balsamic jus
Roast fillet of Herefordshire mature beef arranged on a julienne of roasted root vegetables napped with a rich red wine jus
Seared fillets of red mullet with saffron scented mash, red wine reduction, chive, vanilla and caviar oil
Lightly Smoked Lobster with Sea Purslane and Suffolk Samphire
Fillet of Lincolnshire Pork with Braised Shoulder, Sweetcorn, Girolle Mushrooms and Sage Jus
Pan-Fried Fillet of Line Caught Sea Bass with Puy Lentils, Caramelised Salsify and Braised Cavolo Nero
Breast of Black Leg Chicken with Sauteed Scallops, Red Pepper and Chorizo Purée, Shellfish Bisque
Pudding
Warm chocolate fondant dressed with compote of wild berries and clotted cream
A trio of homemade puddings consisting of
Summer pudding, chocolate & orange tartlet and passion fruit cheese cake
Mango and passion fruit crème Brule with homemade shortbread
Homemade lemon posset served with macaroons and crushed raspberries
Sticky toffee pudding, rich toffee sauce and crushed pecan cream
Hot chocolate fudge brownie laced with chocolate sauce and clotted cream
Homemade tarte au citron with lime shavings and Chantilly cream
Berry and mascarpone summer pudding served with a fresh vanilla and brandy cream
Frozen Raspberry Mousse with Lemon Gel, Natural Yoghurt and Fromage Frais Sorbet
Mango Millefeuille with Coconut Mousse, Lychee Jelly and basil Ice Cream