Velout of
cauliflower soup with white
truffle oil (V)
Terrine of
salmon, crayfish and asparagus
on baby leaves with a lemon
dressing
Apple sorbet with a mint syrup
(V)
Stilton crusted fillet of
beef served with fondant potato,
French bean parcel and a port
red wine sauce
Or
Pan-fried sea bass with saffron
mash with a medley of fresh
asparagus and green beans
Or
Wild mushroom risotto with
dressed rocket and herb oil
(V)
Dark chocolate torte, chocolate
sauce and fresh raspberries
Cheddar and Stilton
plate with roasted pear and
a celery and watercress salad
Coffee and petits
fours