Starters
Pressing of chicken, fig chutney, toasted brioche
Smoked haddock risotto, curry oil
Mint and courgette velouté, croûtons
Mains
Roast beef sirloin, chateau potatoes, Yorkshire pudding, thyme jus
Fillet of cod, crushed potato, sauce Grenoble
Goat’s cheese and red onion tart, balsamic glaze
Desserts
Summer berry Eton mess, sorbet
Bakewell tart, almond ice cream
Hazelnut soufflé, dark chocolate ice cream