Lunch menus

Seared salmon on wilted leaves with tomato vinaigrette

Roast rack of lamb with beetroot confit and chargrilled Mediterranean vegetables

Passion fruit caramel with sugar biscuits

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Pumpkin and pancetta risotto

Roast seabass with crushed new potatoes, glazed artichokes and chive crème fraiche

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Blueberry and syrup tart

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Smoked haddock and mustard chowder

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Braised lamb shank with lemon pickle and cous cous

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Espresso chocolate tart

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Goats cheese and lentil salad

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Roast cod with a lemon and parsley crust, wilted spinach and a coarse mustard bluer blanc

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Quince and amaretto crumble with mascarpone

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Ricotta and tomato tart with a warm salad

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Roast turbot on tagliatelle noodles with asparagus veloute

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Blood orange and syrup cake with crème fraiche

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Seared tuna loin with citrus dressing and poppy seeds

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Chicken wrapped in pancetta, mashed potato and gravy

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Upside down cake with apple and cinnamon

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Dinner menus

Warm salad of cepes and white asparagus

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Sea trout on crushed fresh peas

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Mango tartar with a fromage blanc sorbet

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Lobster and mango salad

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Fillet of beef on a fondant potato topped with glazed shallots and watercress puree

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Panacotta with fresh raspberries

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Leek, pancetta and butternut squash risotto

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Brill fillet with a tomato and mushroom confit

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Rich cheddar and roasted almond tart

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Canapés

Thai pork dumplings with an apricot and chilli jam

Thai red prawn dumplings with avocado and mayonnaise salsa

Buckwheat blinis topped with hickory smoked salmon and chive crème fraiche

Mexican spiced scones topped with smoked chicken avocado and sour cream

Sundried tomato crostini topped with smoked haddock and welsh rarebit

Mini hamburgers in a bun with mustard and ketchup

Individual glazed onion tarts

Smoked mozzarella, tomato and basil crostini

Spiced crab cakes rolled in sesame seeds

Polenta with salami and soured cream

Mixed sushi nigiri

Tempura prawns with chilli salsa

Mini focaccia pizza

Pancetta wrapped scallops with salsa verde

Crostini topped with tuna tartar and blushed tomatoes

Pan fried tiger prawns with ginger and bacon

Espresso cup filled with gazpacho soup

Vegetable tempura

Pressed focacia with roasted peppers mozzarella and pesto

Cumberland sausages turned in honey and mint

Mini onion samosas