Selection of English & Continental Breads with Olive Oil & Balsamic Vinegar

Tomato, Apple & Celery Soup (V)

Chilled Roulade of Gravadlax & Locally Smoked Trout

‘Brunch’ Leaf Salad of Smoked Bacon, Black Pudding & Egg with
Wholegrain Mustard Vinaigrette

Asparagus Spears Wrapped in Prosciutto, Parmesan & Watercress Salad

Local Prime Beef Sirloin Bordelaise, Classic Red Wine & Shallot Glaze
On Thyme & Sea Salt Baby Roasties

Whole Pan Fried Sea Bass Stuffed with Lemon & Tarragon
Served with a Wild Mushroom Cream Sauce

Chump Of Lamb, Served Pink - Rosemary & Olive Oil Sauce
Presented on a Crushed Potato Cake with Sun Blushed Tomato & Cracked Black Pepper

Shallot, Cherry Tomato & Leek Tarte Tatin (V)
Classic Upside Down Tart with Cheese Crust & Roquette Garnish

Somerset Brie Cheese Plate with Onion Marmalade & Celery (V)

Warmed Sticky Toffee Pudding, Double Cream & Rich Sauce

Red Berry Medley on a Chilled Lemon Posset (V)

Belgian Double Chocolate Terrine with Praline & Clotted Cream Ice Cream
Drizzled with White Chocolate & Cointreau Sauce

Gourmet Cafetiere of Coffee