Starter
Soup
Creamy Thai Carrot & Sweet Potato, Crunchy Honey Nuts and Fresh Coriander
Salmon & Prawns Stacks
Smoked Salmon, Prawns & Avocado Spiced Salsa
Beetroot and Cheese Textures
Red and Gold Beetroot, Ricotta Cheese & Herby Tomato Concasse
Cumbrian Game Terrine
Homemade Date and Fig Chutney, Toasted Brioche & Garden Herb Salad
***
Second Course
Raspberry Limoncello Prosecco
***
Main
Herb Crusted Venison
80Z Venison Steak with Parsley, Sage, Rosemary & Thyme Crust, Sweet Potatoes Dauphinoise, Madeira Wine Jus
Pan Seared Sword Fish
Butter Pan Seared Sword Fish, Prawns, Mussels and Cherry Tomatoes Consomme
Supreme of Chicken
Supreme of Chicken, Wild Mushroom Truffled Sausage, Potato Puree with Leeks, Roasted Vegetables & Tarragon Jus
Griddle Haloumi Cheese
Grilled Haloumi Cheese, Cherry Tomato, Toasted Wild Mushroom, Garlic Wilted Kale
***
Dessert
Dark Chocolate Marquise
Blueberry Puree, Clotted Cream and Mint Syrup
Aromatic Poach Pears
Pistachio Creme Anglaise, Cardamom Yogurt and Crushed Strawbeny Ice Cream
"Damson Dene” Blueberry Tartlet
Mint Custard, Blueberry Meringue, Pecan and Coconut Crumble
Cheese and Port Wine Selection
Celery and Apple Chutney, Crackers and Fresh Grapes
***
To Finish
Coffee and Petit Fours