Starter
-
Trio of chefs fish cakes with a horseradish dressing
-
Spiced chickpea fritters on a fried poppadom with coriander salsa
vegetarian -
Confit duck leg with caramelised shallot and quince chutney
Main course
-
Baked loin of pork with an apple and pear dumpling, rösti potato and rattlers sauce
-
Flat bread calzone filled with mediterranean vegetables glazed with mozzarella and served with dressed leaves
vegetarian -
Pan fried Creedy chicken breast and slow cooked chicken leg with goose fat potatoes, sage and onion fritter with seasonal vegetables
Dessert
-
Compote of Bramley apples cooked in Calvados knotted in filo pastry tossed in cinnamon sugar and served with vanilla pod ice cream
-
Baked ginger pudding with caramelised ginger syrup and a scoop of ginger ice cream
-
Tower of profiteroles filled with Grand Marnier cream and a side order of warm chocolate sauce