Sample Standard Menu 
• Pressed Ham Hock Terrine with Celeriac Remoulade, Calvados Apple Puree & Mustard Dressing 
• Rosary Goats’ Cheese with Marinated Tomatoes, Pickled Beetroot, Caramelised Onion & Balsamic. 
• Soup of Your Choice 
• Oak Smoked Salmon & Cream Cheese Roulade, Capers & Horseradish Sauce 

• Chicken Ballantine wrapped in Serrano Ham, Sage and Onion, Dauphinoise Potato & Leek Fondue. 
• Succulent Pork Belly served with Gratin potato, Creamed Leeks &  Bramley Apple Sauce. 
• Local Beef Ballantine served with Gratin Dauphinoise, Tenderstem Broccoli, Mushroom Fricassee & Red Wine Sauce. 
• Seared fillet of Sea Bass with Provençal Vegetables with Dill & Lime Emulsion. ( £5 Supplement) 

• White Chocolate Panna Cotta with Fresh Berry Compote
• Raspberry & Vanilla Cheesecake with Port Reduction
• Triple Chocolate Fudge Brownie with Chocolate Sauce
• Chocolate Torte with fresh Raspberries & Belgium Chocolate Sauce. 

Option for Vegetarian / Vegan Guests
Starter
• Sun Blushed Tomato & Hummus Bruschetta with aged Balsamic Reduction (V,Ve)
Main
• Baked Pepper stuffed with  Provençal vegetables with Red Onion & Chickpea Puree (V,Ve)
Dessert
• Vanilla Cheesecake with Port Reduction (V,Ve)