Salad of Grilled Scallops with Crème Fraiche and Sweet Chilli Sauce

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Fresh Tuna and Wasabi Spring Rolls with Lime and Soya Dipping Sauce

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Orford Smoked Fish Tart with Crème Fraiche, Lemon and Parmesan with Watercress Salad and Mustard Vinaigrette

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Chicken Liver and Foie Gras Pate with Madeira Sauce

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Crispy Pancetta, Organic Baby Spinach and Avocado Salad with Dijon Mustard Dressing

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Sauté of Wild Mushrooms with Rosemary and sesame Flatbread, Rocket and Lemon

MAIN COURSES

Slow Roasted Lamb Shank on Creamy Wholegrain Mustard Mash with Port Jus and Gremolata

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Sauté of Free Range chicken with a Marscapone and Wild Mushroom Sauce with Fresh torn Herbs

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Sesame Crusted Salmon Fillet with Mustard Yoghurt Dressing, Sesame Noodles, Flash Fried Greens

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Crispy Proscuitto Wrapped Free Range Chicken Breast on Tomato and Shallot Tart Tatin and Roasted Red Pepper and Basil Salsa

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Roasted Butternut and Wild Mushroom Tart with Parmesan Pastry and Baby Leaf Salad

DESSERTS

Glazed Lemon Tart with Vanilla Marscapone and Fresh Raspberries

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Warm Pecan and Maple Tart with Vanilla Bean Ice Cream

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Rich Chocolate and Hazelnut Tart with Clotted Cream

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Fresh Fruit Platter with Mango Sorbet

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Cheeses with Oat Biscuits , celery salad and Plum Chutney

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Belgian Chocolate and Blackberry Mousse Cake with White Chocolate Dipped Strawberries