Date(s) - 22/6/2018
Chicken and foi gras parfait served with apple and pear chutney and herb garlic croutes.
Trio of cheese: Roquefort terrine, goat cheese moose and broccoli and Stilton espuma served with rocket and beets.
Leek , potato and watercress soup served with rosemary and rock salt bread.
Pan fried mackerel fillet with herb jersey royals with smoked mackerel foam.
Honey roast pork belly with sautéed potatoes, black pudding red onion chutney and Granny Smith Apple jus.
Slow braised feather blade of beef with truffle mash and baby onion, pancetta and broad bean jus.
Stuffed field mushroom; Mediterranean vegetables, olives and spinach on a celeriac and potato rosti, finished with a rich tomato sauce (Vegan).
Pan fried Scottish salmon fillet with buttered asparagus, board beans, garden peas and roasted jersey royal potatoes finished with chive and spring onion cream sauce.