STARTERS

• Lobster terrine
  new potato, cucumber and dill salsa
• Thai style fishcakes
  coriander and chilli mayo
• Roulade of smoked salmon
  orange, blueberry and fennel pollen
• Smooth duck liver pâté
  fig and port chutney, toasted brioche
• Ham hock terrine
  homemade pease pudding, piccalilli gel, toasted brioche
• Local shore crab
  pink grapefruit, avocado salsa
• Lobster and truffle risotto
• Asian style salad of belly pork and king prawns
• Confit duck and foie gras terrine
  apple and cinnamon compote, toasted brioche
• Grilled goats cheese with honey & thyme infused roasted vegetables (V)
• Twice baked cheese soufflé
  apple & hazelnut (V)
• Roasted squash & thyme soup (VG) (V)
• Slow roast tomato & basil pesto soup (VG) (V)
• White onion Velouté (VG) (V)
• Roast butternut squash and thyme soup (VG) (V)
• Thai style vegetable salad (VG) (V)
• Israeli cous cous
  harissa spiced vegetables, chermoula, pita bread (VG) (V)

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SORBETS

• Limoncello with Lemon & Lime Sorbet
• Champagne Sorbet
• Passion Fruit & Mango Sorbet with Passoa
• Raspberry sorbet with Chamord

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MAIN COURSES

• Medallion of beef fillet
  braised ox tail, wild mushroom duxelle, baby vegetables, pommes mousseline
• Twelve-hour braised beef
  baby vegetables, caramelised onion mash.
• Roasted cannon of sirloin
  woodland mushrooms, baby onions and smoked bacon, pomme moussseline
• Roasted loin
  slow cooked shoulder of Northumbrian lamb, petit pois a la francaise, sarladaise potatoes
• Roasted saddle of local venison
  creamed cabbage and bacon, pommes puree, blackberries, and sloe gin
• Herb roasted chicken supreme
  ballotine of leg, seasonal vegetables, pommes puree
• Roast Chicken breast
  pancetta, braised little gem, peas, baby onions, boulangère potatoes
• Slow cooked belly pork
  creamed savoy and pancetta, caramelised apple puree, Stornoway black pudding mash
• Supreme of salmon
  lobster mousse, green vegetables, cocotte potatoes, champagne sauce
• Pan fried supreme of sea bream
  chowder of mussels, king prawns, smoked haddock
• Grilled asparagus
  wild mushrooms, sauteed potatoes, truffle & free range poached egg (V) (VG - no poached egg)
• Wild mushroom wellington (V) (VG available)
• Thai vegetable curry
  jasmine rice (VG) (V)
• Pea, truffle & tarragon risotto (VG) (V)
• Moroccan style vegetable tagine
  cous cous, warm pitta bread (VG) (V)

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DESSERTS

• Trio of Chocolate
  Chocolate mousse, brownie, white chocolate cheesecake, with honeycomb
• Warm chocolate brownie with Madagascan vanilla ice-cream.
• Caramelised lemon and meringue tart
  blackcurrant sorbet
• Fresh berry Pavlova
  raspberry sorbet
• Woodhill hall Eton mess - mixed berries
  meringue, Chantilly cream, strawberry gel
• Raspberry panna cotta
  fresh berries, honeycomb & meringue
• Sticky toffee pudding
  caramel sauce, fudge ice cream & honeycomb
• Warm blueberry & almond tart
  toffee ice cream
• White chocolate & raspberry cheesecake
  white chocolate mousse, raspberry gel
• Pistachio and chocolate baked Alaska
• Selection of cheeses
  quince jelly and biscuits
• Assiette of berries
  raspberry gel, raspberry sorbet & honeycomb (VG) (V)
• Vegan chocolate brownie
  passion fruit sorbet (VG) (V)
• Red wine poached pear
  champagne sorbet, fresh berries (VG) (V)
• Chocolate & coconut tart
  mango sorbet (VG) (V)