| Starters |
| Scottish salmon and watercress tart with a winkle and lemon dressing |
| Roasted asparagus with pea shoot salad and rich truffle butter (V) |
| Grilled sardines with roasted tomato and olive cous cous finished with fresh pesto |
| Thai style crab and noodle broth |
| Boudin of rabbit saddle, black pudding and Parma ham with a rocket and blood orange salad |
| Japanese seared tuna loin with radish, mouli and coriander salad (£2 supplement) |
| Goats curd mousse with cherry tomato jam and warm basil and olive focaccia (V) |
| Potato and watercress soup with sourdough croutons and wild garlic scented oil (V) |
| Main courses |
| Ballotine of free range chicken filled with sage and onion mousse |
| with crushed new potatoes and lemon thyme jus |
| Roasted monkfish tail with a saffron, lemongrass and mussel broth served with new potatoes |
| Breast of pheasant wrapped in prosciutto on an asparagus and chestnut risotto |
| Fillet of sea bream with steamed samphire and a spring onion and lemon butter sauce |
| Harissa rubbed and roasted lamb rump with a new potato, chick pea and baby spinach tagine |
| Roast rump of beef with horseradish and thyme roasted potatoes and a creamy morel sauce |
| Tenderloin of English pork with Bramley apple and purple sage chutney and a cider and star anise jus |
| Herb polenta stack with Portobello mushroom and braised chicory (V) |
| Saag Aloo with roasted Gobi curry accompanied by basmati pilaff (V) |
