We can serve as many or as few choice as required but would suggest one of each

Starter

Crab saffron and gruyere tartlets
Tomato, basil and mascarpone soup (V)
Asparagus and pine nut tart with baby leaf salad (V)
Chicken liver parfait with toast brioche and pear chutney
Melon, mango and watercress salad with lemon, ginger and honey dressing
Flaked baked salmon, baby beetroot and horseradish cream on rocket
Crayfish tails in bloody mary sauce on bed of lettuce
Venison terrine with cumberland sauce

Served with fresh locally made bread

Main

Roast sirloin of beef with salsa verde

Chicken supreme with calvados and pears

Lamb shank with port and redcurrant sauce

Crispy duck leg confit with Cumberland sauce

Pork tenderloin with gruyere and watercress sauce

Slow roast pork belly with cider and cinnamon sauce

Venison sausages with spring onion mash and onion gravy

Hake fillet with marinated peppers and fennel cream sauce

Chicken supreme in a mushroom, white wine and tarragon sauce

 Italian stuffed boneless quail with sundried tomato, olive and thyme sauce

Porcini stuffed chicken supreme with creme fariche and wild mushroom sauce

Timbales of red pepper with roasted vegetable and feta cous cous (V)

Pancetta wrapped halibut with anchovy and rosemary oil

Crepes with artichoke and mushroom filling (V)

Pesto crusted racks of lamb with red wine jus

Salmon with fennel, cucumber and dill salad

Boned leg of lamb with rosemary gravy

Duck breast in a port and berry sauce

Salmon fillet in a herb hollandaise

Fabulous individual fish pie

Seved with new potatoes or flavoured rice and a selection of seasonal vegetables

Desserts

Creme brulee

Chcolate orange mousse

Lime and ginger cheesecake

Individual meringue nests with strawberries

Summer fruit compote with Barbados cream and muscavado topping

Lemon roulade with raspberries

Lime mousse with shortbreads

Chocolate and cherry tart

Sticky toffee pudding

Coffee or Tea with mints