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
--ooOOoo--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