Summer Dinner
- Pan fried scallops served with pancetta and a pea puree
- Twice cooked goats cheese souffles served with a sundried tomato drizzle, salad garnish
- Hot smoked salmon fish cakes with a mango salsa
- Tomato and basil mousse with sun-dried tomato and black olive dressing
- Asparagus, pea puree and caramelised onion tartlets (Ve)
- **Selection of home made bread rolls and/or artisan bread**
- Simply baked salmon with a lemon and dill butter
- Breast of chicken with a tarragon and crème fraiche sauce
- Pork tenderloin with lemon gremolata and asparagus spears
- Individual lamb en croute with a redcurrant and port jus
- Lemon infused couscous stuffed aubergines (Ve/V)
- **Seasonal vegetables**
- Traditional apple crumbles (can be Vegan)
- Strawberry enrobed white chocolate mousse
- Baked lemon cheesecake
- Summer Fruit Terrine
- Raspberry and liqueur meringue dessert
(V) - Vegetarian. (Ve) - Vegan. (GF) - Gluten Free
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