Starters

Scallops wrapped in pancetta on a pea and creme
fraiche puree with a balsamic glaze

Fresh tomato & roasted red pepper soup with
olive tapenade croutons and a basil pesto

Portabello Mushrooms with melted Camembert & Watercress,
Chilli & Garlic Pesto

Gravadlax with Dill & Mustard Sauce and Chunky Lemon Wedges

Figs with Parma Ham on a bed of Rocket with parmesan shavings and a balsamic glaze

Main Course

Fillet of Rare Roast Herefordshire Beef with a
Port & Wild Mushroom Jus

Marinated Monkfish with Sage & Wrapped in Pancetta
with Lemon Potatoes

French Trimmed Rack of Herefordshire Lamb
with Roasted New Potatoes

Confit of Duck served on a bed of Puy Lentils

All served with fresh seasonal vegetables

Puddings

Sticky Toffee Pudding with Caramel Sauce

Vanilla Pannacotta with Raspberry & Lime Coulis

Chocolate Marquise with Poached Pears in Red Wine

Bramley Apple Caramel on a light Sponge with Cream