Starters

Cornish crab & crayfish tian with avocado & tomato jus
Trio of melon with feta & stem ginger syrup
Smoked trout mousse with pea shoot salad, pea & mint puree
Balsamic mushrooms with aioli & fresh baked baguette
Lettuce, pea and mint soup with crème fraiche & croutons

Main Courses

Duck confit with puy lentil & pancetta stew and celeriac mash
Beef fillet with wild mushrooms, red wine jus, potato & celeriac dauphinoise, stem broccoli & baby carrots
Mozzarella & sun blush tomato stuffed chicken with pancetta, fresh tomato & basil sauce, potatoes parmentier, green beans & baby corn
Rack of lamb with rosemary jus, fondant potatoes, minted peas, carrot & swede mash and redcurrant jelly
Roasted cod fillet with pancetta, crushed minted peas, saffron new potatoes, asparagus & confit tomatoes
Aubergine parmigiana with vegetables (v)
Beetroot & shallot tarte tatin with vegetables (v)

Desserts

Individual summer puddings with clotted cream
Coconut panna cotta with fresh pineapple carpaccio & coconut tuile
Saffron & orange crème caramel with cardamom & orange rhubarb
Individual brown sugar pavlovas with fresh berries & cream
Chocolate & hazelnut delice tart with coffee ice cream & caramel sauce