Starters
Pan-fried Wild Pigeon Breast with a Quenelle of Beetroot Mash
Smoked Haddock Cake with a Tomato and Basil Dressing and Wild Rocket Leaves
Carpaccio of Beef with Shavings of Parmagianno and Lambs Lettuce
Gravalax of Salmon steeped in Plymouth Gin, Dill, Honey and Pink Pepperorns served with a Potato and Anchovy Salad
Cold Water Prawn Knicker Bocker Glory
Guinea Fowl Bordin with Puy Lentils and Smoked Lardons
Layered Smoked Chicken and Asparagus Terrine with Chef's Chutney
White Crab Mousse with a Cucumber Relish
Vegetarian Starters
Local Goat's Cheese and Bramley Apple Tart with a Baby Leaf Salad (V)
Gateau of Ratatouille and Cream Cheese with a Parmesan Cheese Disc
Wild Mushroom Filo Dumplings with a Madeira Cream Sauce
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