Glass of Champagne
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Potted Morecombe Bay Shrimp
served with Brown Toast and Watercress
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Chilled Bloody Mary Soup (V)*
Thinly Sliced Barbary Duck
with Quince Jelly and a Rocket Salad
Scottish Oak Smoked Salmon
with a Cucumber & Caper Salad and Lemon Oil Dressing
Asparagus and Wensleydale Puff Pastry Tart (V)
served with Herb Leaf and Hollandaise Sauce
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English Elderflower Sorbet
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Crispy Suffolk Pork Belly
slow roasted with Baby Onions and Caramelised Apple
Leg of Warwickshire Lamb with a Redcurrant Glaze
baked in light Pastry and served with a Rosemary Sauce
Poached Smoked Haddock
with Baby Spinach and a Whole Grain Mustard Sauce
Twice Baked Pumpkin & Sage Soufflé (V)
with a Salad of Watercress, Wild Parley and Sorrel
All main courses served with crisp New Potatoes and Steamed Vegetables
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Summer Berry Eton Mess
Summer Berries, Meringue, Softly Whipped Cream, Cassis
served with Honeycomb
Poached Conference Pear
Lightly cooked with red wine and Nutmeg
served with Chocolate sauce and Shortbread
Chilled Baked Chocolate Cream
served with fresh Strawberries
English Cheeses Platter
Cheddar, Stilton and English Brie,
served with Gooseberry Chutney, Celery, Apple, Walnut Bread
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Liqueur from our Bar
Organic Blend Filter Coffee & Devonshire Fudge
Wines from our Elite Wine List and Mineral Water served with dinner
* Contains Alcohol
V denotes Vegetarian dish