| Starters |
Spring Minestrone
Peas, Spinach, Baby Carrots, Cauliflower, Broad Beans,
Pearled Spelt and Pesto
Terrine of Ham Hock, Spelt Toast and
Pickle
Salad of Beetroot, Apple, Pear,
Pumpkin Seeds and Ticklemore Cheese |
Main Courses |
Pappardelle, Broccoli,
Parmesan and Cherry Vine Tomatoes
Poached Breast of Free Range Chicken,
Baby Leeks, Asparagus, Baby Carrots, New Potatoes
Sharpham Park Sirloin Steak, Béarnaise
Sauce,
Crushed Jersey Royals and Dandelion Salad
Whole Mackerel, Samphire,
Tomato and Spring Onion Salad
|
Desserts |
Rhubarb Fool
Raspberry and Apple Crumble, Custard
White Chocolate Parfait with griottines
cherries
|
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