Smoked haddock soup

Twice baked soufflé of courgette and Blackstick blue cheese

Terrine of rabbit and smoked duck

with green tomato chutney

Sauted wild mushrooms

on toasted brioche with a soft poached free range egg

Chicory salad

with gorgonzola Arancini

Tian of handpicked white crab meat

with guacamole

Confited duck gizzards

with smoked bacon and black pudding

Caesar salad

with marinated anchovies

Crispy pork and shrimp salad

with chilli and lime dressing

Deep fried crab cake

with spring onion risotto, tomato relish and chilli oil

Pan fried scallops

with potato and carrot vermicelli and a sweet chilli dressing

Bruschetta of tomato bread

with char-grilled Serrano ham rolled with smoked mozzarella and basil

Sage gnocchi

with mascarpone and parmesan

Thin pasta

with spinach, radicchio, onion, garlic, tomatoes, pine nuts, chopped herbs and parmesan

Thin pasta

with smoked chicken, chilli, roasted peppers, sun dried tomatoes, pine nuts, cream and spring onions

Crayfish risotto

with caramelised red onion shaved parmesan

Grilled swordfish

with oven dried tomato mash and basil pesto

Rare grilled tuna on broccoli and French bean sauté

with toasted sesame seeds

Crisp skin fillet of sea bass

with risotto of Arbroath smokies and a curried cream reduction

Grilled fillet of cod

with broad bean puree and baby caper vinaigrette

Green Thai shrimp and monkfish curry

with lime-scented Basmati rice

Tempura of halibut

with fat chips, mushy peas and mint oil

Honey glazed confit of duck leg

with turnips tossed in palm sugar and soy

Braised leg of rabbit

with cream, mushrooms and artichokes served with roasted leeks

Sauted plantation pork chop

with Koffman cabbage and Calvados sauce

Breast of pheasant

with trompette de la mort mushroom filling and puree of parsnips

Sauté of veal kidneys

with cepes, smoked bacon and glazed silver onions

Rare grilled fillet of ostrich

with sauted new potatoes and red peppers, mushroom duxelle and a port reduction

Roasted rump of lamb

with bubble and squeak and rosemary jus

Char grilled rib eye of Scotch beef

with pommes frites, grilled tomato, mushrooms and béarnaise sauce

French beans

New potatoes

Tomato, red onion and basil

Mange touts

Mashed potatoes

Rocket and parmesan salad

Sauted spinach

Pommes frites

Green salad

Warm pistachio fondant

with almond ice cream and Grand Marnier anglaise

Lemon tart

with creme fraiche

Pear and apricot crumble

with lavender sorbet

White chocolate torte

with bitter chocolate sauce

Brown bread parfait

with mocha cream

Sticky toffee pudding

with vanilla ice cream and hot fudge sauce

Fine apple tart

with caramel and creme Chantilly

White and dark chocolate mousse

A plate of fresh fruits

with sorbet

British farmhouse cheeses from Neal’s Yard

with oatmeal biscuits and dried fruit chutney