Starters

• Ham hock terrine served with toasted brioche and a sweet apricot and rum chutney

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• Tempura battered cauliflower with olive tapenade and crushed cashew nuts (V, Ve)

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Mains

• Pan roasted chicken supreme, creamy wild mushroom sauce, chive mashed potato and tender stem broccoli

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• Creamy miso corn linguine pasta finished with sundried tomato and fresh parsley (V, Ve)

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Desserts

• Chocolate and strawberry mille feuille with a rich chocolate sauce (V, Ve)

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• Te / coffi a petit fours

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