Starters

Roast tomato soup (V)

gremolata, fresh basil and garlic bread

Duck liver and foie gras parfait

with fig chutney and toasted brioche

Sweet cured Scottish salmon

fennel and coriander salad, and star anis dressing

Mains

Chicken breast

with sundried tomatoes and olives, fondant potatoes and vegetable and herb broth

Herb crusted cod fillet

with mashed potato and a lemon and chive butter sauce

Gloucester Old Spot pork cutlet

with colcannon, apple and cinnamon compote

Pea and mint risotto  (V)

with parmesan crisp and herb oil

Desserts

Warm pancake with orange sauce and vanilla ice cream

Raspberry and lemon mascarpone parfait

Chocolate truffle

Coffee and chocolates