Cream of Onion Soup

Oak Smoked Scottish Salmon

with Chive Cream Cheese and Ruby Chard

Fanned Honeydew and Galia Melon

with Spring Berries and a Fruit Coulis

Dressed Cromer Crab

with Lemon Mayonnaise and Gaspacho Dressing

Timbale of Icelandic Prawns

with Marie Rose Dressing and an Avocado Mousse

Smoked Chicken, Avocado and Parma Ham Salad

Buffalo Mozzarella and Tomato Salad

with Fresh Basil and a Balsamic Dressing

Chicken Liver Pate

with House Chutney and Toasted Ciabatta

Traditional Roasted Aberdeen Angus Beef

with all the Accompaniments

Roasted Leg of English Lamb

with all the Accompaniments

Roasted Breast of Barbary Duck

with Butternut Squash, Pak Choi, Baby Vine Tomatoes and a Sweet Chilli Jus

Roast Loin of Gloucester Old Spot Pork

with Creamed Potatoes & Whole Grain Mustard Jus

Roasted Organic Chicken

with Sage and Onion Stuffing and all the Accompaniments

Pan Fried Black Sea Bream on Warm Potato Salad

with Fresh Peas, Ham Hock and Baby Onions

Whole Grilled Plaice

with Asparagus & Lemon, Caper Butter

Open Fish Pie

with Haddock & Salmon, Peas, Broad Beans & Asparagus

Glazed Butternut Squash & Goats Cheese Cannelloni

with Toasted Pine Nuts

All Main Courses served with Panache of Fresh Steamed Vegetables

Classic Vanilla Crème Brulee

Seasonal Fresh Fruit Salad

with Double Cream

Apple and Blackberry Crumble

with Custard

Strawberry Gateaux

with Strawberry Sauce

Vanilla Cheesecake

with a Fresh Berry Compote

Dark Chocolate Cherry Roulade

with Chocolate Sauce

Glazed Baileys Crème Brulee

with Short Bread