Starter
Potted smoked salmon and shrimps
With a mango and chilli salad and toasted brioche

A wild mushroom timbale
Served with a tarragon cream sauce and toasted brioche (v)

Main Course
Pot roasted fillet of beef
Cooked in a rich burgundy sauce
Served with a potato and celeriac rosti flavoured with rosemary and winter greens

Pumpkin, lentil and roast artichoke tart
Served on roasted celeriac with a tomato and basil sauce

Dessert
Caramelised Lemon & Lime Tart
Served with vanilla scented blueberries, pistachio syrup
& topped with clotted cream

Fresh ground coffee and petit fours