A dice of avocado and mango set on a bed of seasonal lettuce leaves
Plum
tomatoes sliced and topped with cubes of Mozzarella cheese
sprinkled with a basil and olive oil dressing
A panache
of Galia, Ogen and Canteloup melon spiked with fresh mint
from the garden
Salad
Niçoise with fresh salmon, French beans, olives, anchovies, tomato
and new potatoes tossed with an olive oil dressing
Rustic duck terrine flavoured with sage and orange, with a Cumberland jelly
Royal
Greenland prawns bound with a light tarragon and tomato mayonnaise surrounded
with a selection of continental lettuce
Poached
chicken bound with a delicate seed mustard mayonnaise set in a
circle and merged with seasonal lettuce leaves
A terrine
of salmon, sole and monkfish bound in a light salmon mousse,
served with a tomato and basil mayonnaise
Salmon
smoked over oak fires producing a wonderful flavour served
with a pickled cucumber salad
A trilogy
of smoked, poached and gravelax salmon with a selection of salad
leaves dressed with chive vinaigrette
Soup Selection
Carrot and orange soup with chopped coriander
Stilton and red cabbage soup finished with double cream
Field mushroom soup with crispy croutons
Tomato and fresh basil soup with a whirl of cream
Leek and potato soup topped with cheese toasts
Market vegetable soup finished with garlic croutons
Cream of watercress soup with snipped chives
Vegetarian Selection