French onion soup with Gruyère
Warm salad of chorizo and smoked mackerel with Granny Smith apple and citrus dressing
Shrimp cocktail with chilli jam, capers and caviar
Smoked chicken with goats cheese, orange, avocado and sesame
Roquefort, walnut and celery salad with grapes and grain mustard
 

Roast fillet of hake with sundried cherry tomatoes, olives, tarragon and shrimps
Marinated breast of organic chicken with garlic, lime, coriander and grilled asparagus
Barnsley chop with peas, pancetta and mint gravy
Beef bourguignon with baby potatoes
Risotto of artichoke and grilled peppers with pea shoots, parmesan and sage

 

Harbourne blue, Comte, Ardrahan and Reade's cheddar
Lemon Pannacotta with blueberries and honey
Baked chocolate and almond tart with praline ice cream
Toasted caramel mousse with coconut biscuits
Frozen raspberries with warm white chocolate sauce
Scottish strawberries and vanilla ice cream



Coffee and tablet


 

Fish soup with stem ginger, prawn dumplings and coriander
Sashimi of seabass with pickled ginger, wasabi and soya dip
Duck liver parfait with Oxford sauce and toasted walnut and honey loaf
Six chilled Traigheanna Bay oysters on the half shell
Plate of Marrbury smoked salmon with Cornish crab coleslaw

 

Lemon sole simply grilled with chips & tartare sauce
Fillet of line caught seabass on Caesar salad with crayfish
Baked fillets of plaice on smoked haddock, caper and spinach provencal
Breast of Gressingham duck teriyaki with pak choi, ginger and spring onion
Peppered sirloin of Buccleuch Scotch beef with button mushrooms and chips
 

Harbourne blue, Comte, Ardrahan and Reade's cheddar
Lemon Pannacotta with blueberries and honey
Baked chocolate and almond tart with praline ice cream
Toasted caramel mousse with coconut biscuits
Frozen raspberries with warm white chocolate sauce
Scottish strawberries and vanilla ice cream



Coffee and tablet