Warm duck and asparagus and bitter leaf salad
with a walnut oil dressing
topped with a poached egg yolk

Pan fried fillet beef with field mushrooms
Spinach and onion tart
served with horseradish and a red wine jus

 Hot chocolate mousse spiked
with fresh English raspberries
and a fromboise coulis

Choice of Soft, Hard and Blue veined cheese
sourced from Neil’s Yard
served with a selection of biscuits and fruit