Amuse Bouche
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Salad of avocado, mixed seeds and croutons with balsamic dressing
Home-cured salmon with peeled prawns, dill and grain mustard dressing
Parma ham with wild rocket and Parmesan shavings
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Sorbet
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Wok fried squid and king prawns with bok choi and sweet chilli sauce
Braised belly of pork with mustard mash, purple sprouting and sage gravy
Saffron risotto with goats cheese and spinach
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Vanilla crème brulee served with shortbread
Warm treacle tart with custard
Selection of British and continental cheeses
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Coffee and petit fours