Parsnip and apple velouté, warm bread roll, smoked salted butter. (gf). (v).

Pressed ham, mustard and caper terrine, piccalilli, toasted sourdough.

King prawn and crayfish cocktail, cognac marie rose sauce, red apple. (gf*)

Main Course

Pan roast guinea fowl, celeriac puree, dauphinoise potato, heritage carrots, red wine jus.

Sticky Asian sea bass, spring onion, chilli, fresh lime and coriander served with jasmine rice. (gf).

Butternut squash bake with wild rice. (v) (gf).

To Finish

Sticky toffee pudding, caramel sauce, vanilla custard. (gf*).

White chocolate and ginger cheesecake.

Selection of cheese, water biscuits, chutney and grapes.

Selection of mixed ice cream.