Event 3 course menu
StarterÂ
- Confit Duck Terrine with Seasonal Chutney and Brioche
- Cream of Cauliflower and Blue Cheese Crouton
- Tomato & Goats Cheese Tart with Pesto Dressing and Salad Greens
Mains
- Fillet of Seabass With Baby New Potato, Grilled Fennel, and Aniseed Sauce
- Potato Gnocchi With Butternut Squash, Wilted Spinach and Parmesan Tuile
- Sundried Tomato, Stuffed Chicken Breast with Rosti Potato, Charred Veg and Madeira Jus
Desserts
- Chocolate Brownie with Vanilla Ice Cream
- Seasonal Fruit Salad with Custard
- Vanilla Cheesecake With Berry Coulis