Virgil Naslenas

Starter

Buffalo mozzarella and grilled Mediterranean vegetable salad, sauce Romesco with almonds and hazelnuts

Or

Smoked haddock fishcake with poached free-range egg, creamed leeks, smoked pancetta and hollandaise

Or

Rare roast blue fin tuna salad Nicoise with quail's eggs

Main course

Rosemary and garlic marinated rump of lamb with seasonal vegetables and rosti potatoes, red wine jus

Or

Supreme of Gressingham duck with braised lentils de Puy, celeriac fondant, Chantenay carrots, sherry reduction

Or

Roast fillet of salmon with butternut squash, broad beans and samphire, vermouth velouté

Dessert

Apple tart Tatin with Chantilly cream and caramel sauce

Or

Sticky toffee pudding with hot toffee sauce and vanilla cream

Or

Mixed berry Savarin with Chantilly cream

Sweets

Petit fours

Starter

Smoked haddock fishcake with poached free-range egg, creamed leeks, smoked pancetta and hollandaise

Main course

Supreme of Gressingham duck with braised lentils de Puy, celeriac fondant, Chantenay carrots, sherry reduction

Dessert

Mixed berry Savarin with Chantilly cream

Sweets

Petit fours

Starter

Lobster raviolo with lobster bisque

Or

Seared diver scallops with braised belly of pork, black pudding crumb, pea puree, cider jus

Or

Rare roast blue fin tuna loin salad Nicoise with quail’s eggs

Main course

Roast fillet and braised shin of grass fed Scotch beef, chateau potatoes, caramelised parsnips and Chantenay carrots, Port jus

Or

Roast rack of Cornish lamb with potatoes Dauphinoise and seasonal vegetables, Madeira jus

Or

Pan fried fillet of Cornish halibut with butternut squash, broad beans and samphire, vermouth velouté

Or

Free range chicken cooked three ways with roasted autumn vegetables and thyme jus

Dessert

Apple tart Tatin with Chantilly cream, hazelnut praline and caramel sauce

Or

Passion fruit crème brûlée

Or

Lavender souffle

Sweets

Home made Caneles de Bordeaux and chocolate truffles