Presentation
 
 
 
 
 

Starters

1. Smoked Mackerel

With potato salad, chives, horseradish, crème fraiche

2. Toasted Goat’s Cheese (V)

With pine nuts, honey mustard dressing

3. Shaved Chicken Salad

With grapes, chives, crème fraiche

4. Seasonal Vegetables Soup (V)

With thyme croutons

5. Roast Tomato & Basil Soup (V)

 

Mains

1. Chicken Supreme

Served with thyme buttered shallots & potato gratin

2. Roast Fillet of Pork

Served with air-dried ham, apple & sage compote, roast leeks

3. Pan Fried Fillet of Salmon

Served with leeks Peas & Panchetta

4. Goats Cheese Tortellini (V)

Served with spinach, pea soup, basil oil

5. Mushroom, Artichoke & Sage Risotto (V)

 

Desserts

1. Sticky Toffee Pudding

Served with toffee sauce, jude’s salted caramel ice cream

2. Milk Chocolate Cheesecake

Served with vanilla sauce

3. White Chocolate Panna Cotta

 Served with raspberry, basil

4. Lemon Brulee

Served With Berry compote

5. Seasonal Fruit Tart

Served with vanilla ice cream