Thai Spiced Crab Cakes, Tempura Crab Claw, Crab & Beetroot Tian, Spring Onion, Pickled Cucumber, Peppered Rocket Salad, Wasabi Crème Fraiche Terrine of Smoked Chicken, Rabbit, Pigeon & Pheasant wrapped in Parma Ham, Lambs Leaf Salad, Sweet Tomato & Shallot Chutney, Parmesan & Pine Nut Biscotti, Herb Oil Lobster, Chervil & Champagne Risotto, Crayfish Beignet, Chilli & Red Onion Salsa, Pea & Basil Puree Goats Cheese Brulee, Pickled Beetroot Puree, Toasted Walnut Bread, Crispy Shallot & Rocket Salad ~~~~~~~~ Shropshire Beef Wellington, Wild Mushroom Duxelle, Horseradish Potato Puree, Glazed Carrots, Caramelised Onions, Red Wine Gravy, Seasonal Vegetables Roast Rack of Herb Crusted Shropshire Lamb, Minted Pea Puree, Fine Beans, Rosemary Dauphinoise, Garlic Cherry Tomatoes, Minted Lamb Reduction Pan Fried Breast of Gressingham Duck Breast, Confit Leg & Orange Choux Farcie, Thyme & Garlic Mash, Sticky red Cabbage, Roasted Beetroot, Port Wine Jus Braised Shallot & Tarragon Beef Daube, White Onion Puree, Oxtail Nugget, Fillet of Beef Medallion, Beef Dripping Potatoes, Fried Shallot Rings, Sautéed Wild Mushrooms, Butternut Squash Puree, Pink Peppercorn Sauce ~~~~~~~~ Croquembouche – Mini Profiteroles, Vanilla Pod Crème Chantilly, Chocolate Shavings, Spun Sugar Warm Chocolate Orange & Hazelnut Fondant, Vanilla Crème Fraiche, Tonka Bean Ice Cream Assiette of Passion Fruit – Passion Fruit Tart, Panna Cotta, Passoa Sorbet, Blueberry & Vodka Puree Raspberry & Honey Cheesecake, Greek Yoghurt, Granola, Frosted Raspberries, Lemoncello Syrup ~~~~~~~~~ Tea, Coffee & Chocolate Truffles
Thai Spiced Crab Cakes, Tempura Crab Claw, Crab & Beetroot Tian, Spring Onion, Pickled Cucumber, Peppered Rocket Salad, Wasabi Crème Fraiche Terrine of Smoked Chicken, Rabbit, Pigeon & Pheasant wrapped in Parma Ham, Lambs Leaf Salad, Sweet Tomato & Shallot Chutney, Parmesan & Pine Nut Biscotti, Herb Oil Lobster, Chervil & Champagne Risotto, Crayfish Beignet, Chilli & Red Onion Salsa, Pea & Basil Puree Goats Cheese Brulee, Pickled Beetroot Puree, Toasted Walnut Bread, Crispy Shallot & Rocket Salad ~~~~~~~~ Shropshire Beef Wellington, Wild Mushroom Duxelle, Horseradish Potato Puree, Glazed Carrots, Caramelised Onions, Red Wine Gravy, Seasonal Vegetables Roast Rack of Herb Crusted Shropshire Lamb, Minted Pea Puree, Fine Beans, Rosemary Dauphinoise, Garlic Cherry Tomatoes, Minted Lamb Reduction Pan Fried Breast of Gressingham Duck Breast, Confit Leg & Orange Choux Farcie, Thyme & Garlic Mash, Sticky red Cabbage, Roasted Beetroot, Port Wine Jus Braised Shallot & Tarragon Beef Daube, White Onion Puree, Oxtail Nugget, Fillet of Beef Medallion, Beef Dripping Potatoes, Fried Shallot Rings, Sautéed Wild Mushrooms, Butternut Squash Puree, Pink Peppercorn Sauce ~~~~~~~~ Croquembouche – Mini Profiteroles, Vanilla Pod Crème Chantilly, Chocolate Shavings, Spun Sugar Warm Chocolate Orange & Hazelnut Fondant, Vanilla Crème Fraiche, Tonka Bean Ice Cream Assiette of Passion Fruit – Passion Fruit Tart, Panna Cotta, Passoa Sorbet, Blueberry & Vodka Puree Raspberry & Honey Cheesecake, Greek Yoghurt, Granola, Frosted Raspberries, Lemoncello Syrup ~~~~~~~~~ Tea, Coffee & Chocolate Truffles