Starters

Melton Mowbray Stilton

Pear, Walnut, Roquette, Port Jelly

Salad of Smoked Eel

New Potato, Red Onion, Apple

Warm Tomato Consomme

Tapenade, Basil, Gold Leaf

Terrine of Dorrington Ham

Parsnip Puree, Split Jus Dressing

Roast Orkney Scallops

Quinoa, Pomegranate, Almonds, Orange Emulsion

Main Course

Slow Cooked Kentish Lamb Shoulder

Sweetbreads, Jerusalem Artichoke Puree, Whole Grain Mustard Jus

Roast Breast and Confit Leg of Guinea Fowl

Champ Potato, Peas, Broad Beans, Tarragon Essence

Lasagne of Wild Mushrooms

Glazed Courgettes, Baby Spinach, Pine Nuts, Tomato Compote

Seared Mackerel, Morecambe Bay Shrimps

Curly Kale, Braised Turnips

Tournedos of Salmon

Spiced Puy Lentils, Spinach, Foie Gras, Red Wine Jus

Desserts

Rhubarb and Mascarpone Cheesecake

Rhubarb Soup

Warm Pistachio Chocolate Truffle Cake

Dark Chocolate Sauce, Pistachio Ice Cream

Iced Orange and Cointreau Mousse

Mandarin Curd, Praline Crunch

Swiss Apple Tart

Vanilla Anglaise, Cinnamon Tuille

Cheese Platter

A Selection of the Finest Cheeses from the British Isles Served with Homemade Walnut Bread

Choose from the following

Quicks Mature

Traditional Farmhouse Cheddar ,Made wit Cow’s Milk , Vegetable Rennet

Produced by Home Farm Newton St Cynes, Devon

Cornish Yarg

A Crumbly, Nettle Wrapped, Pasteurised Cheese Made With Cow’s Milk & Vegetable Rennet.

Made By Pengreep Dairy, Truro.

Bosworth Ash

Unpasteurised  Goat’s Cheese Rolled in Ash, Made With Vegetable Rennet

Produced From Highfields Farm, Near Tamworth, Staffordshire.

Celtic Promise

Unpasteurised Cows milk vegetable rennet, Washed in Cider

Produced By Teifi Farm, Coledigion, Wales

Cotswold  Brie

Made From Cow’s Milk With Vegetable Rennet, This Unpasteurised Organic Cheese Is Creamy & Fresh Tasting.

Made by Simon Weaver Of The Cotswold Organic Dairy, Gloucestershire.

 Blue Monday

Soft, Meduim Flavoured Blue Cheese, Vegetable Rennet & Pasteurised Milk

Produced By

Ewenlode Partnership, Highland Fine Cheese Ltd, Scotland