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