STARTER

Crispy Duck Salad

Roasted cashew nuts, sesame, watermelon,

ginger and hoisin sauce

Cure Severn and Wye Smoked Salmon

Served with cracked black pepper, fresh lemon and

slices of dark rye bread (GF optional)

Twice-baked Cheese soufflé

Gratinated Monterey Jack and mozzarella in a

cream sauce with grated black truffle (V) (GF)

MAIN

Aromatic Moroccan Lamb Rump

Served with tenderstem Broccoli, mixed grains, red chilli, crispy shallots and coriander with a ras el hanout tomato sauce (DF)

Grilled Centre-Cut Fillet Steak

Mashed Potato with brandy peppercorn sauce, crispy shallots and buttered spinach (GF) Optional: Medium rare or well done.

Mafaldine Pasta

Artichoke, courgette, sun-blushed tomatoes, olives and capers in a roasted red pepper sauce with grated Italian cheese (V)

Sweet Potato & Spinach Curry

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice (VG)

Teriyaki Salmon

Tenderstem broccoli, aromatic Rice, Roasted teriyaki glazed salmon with red chilli, sesame seeds, citrus pickled fennel and a yuzu mayonnaise (GF) (DF)

DESSERT

Apple Tart

Baked apple tart with Calvados caramel

and Madagascan vanilla ice cream

Chocolate Bombe

Chocolate melting dome with vanilla ice cream,

honeycomb and hot caramel sauce (GF)

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt

sorbet and white chocolate sauce (GF)

Sticky Toffee Pudding

Salted caramel sauce, dates, clotted

cream and gold flakes