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Picholine du Gard green olives
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Jerusalem artichoke veloute with truffle oil
Chateau Muscar 2001, Lebanon
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Hand-dived Bee Sands scallops with celeriac puree and pancetta
Cape Mentelle Chardonnay 2007, Western Australia
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Red wine braised lamb shank ravioli
Rioja Reserva Imperial, CVNE 2001, Spain
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Pan roasted loin of venison with parsnip mash, juniper and pancetta savoy cabbage
Galarej Barolo, Fontanafredda 2004, Italy
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Apple and thyme tarte tatin with cream
Castelnau de Suduiraut 2004, Sauternes, France
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English and French cheese selection
(Neal’s Yard Dairy and The French Cheese Van, Borough Market)
Delaforce Quinta Da Corte 1991, Portugal
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Monmouth coffee or fresh mint tea

Rhodes bakery bread and The Fresh Olive Company Sicilian olives
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Bloody Mary soup
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Risotto of roasted butternut squash with parma ham, rocket and crushed amaretti
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Bavette of beef, Guinness-braised “Dolly Parton” shin with horseradish mash
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Sticky toffee pudding, toffee sauce and clotted cream
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Monmouth organic Guatemalan coffee
with baby brownies / raspberry marshmallows

blackberry bellini
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kent cauliflower veloute with chilli almond praline and caramelised onion arancini
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salad of roasted squash, prosciutto, parmesan and rocket
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pan-fried fillet of mackerel with crushed new potatoes and dorset crab, balsamic
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roasted beetroot, horseradish creme fraiche and salsa verde
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espresso poached pear and vanilla and orange panna cotta
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monmouth coffee or garden fresh mint tea with baby brownies

Rhodes bakery ciabatta and olive oil
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Beetroot and pernod-cured wild salmon on shaved fennel,
with beetroot salsa and horseradish cream
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Chicken liver parfait, chicken terrine wrapped in parma ham,
bramley & fig chutney, and brioche
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Confit duck, rosemary and vanilla mash, and blackberry compote
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Scottish raspberry granita
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Chocolate brownie “jenga”, ginger chantilly and hot toffee sauce
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Monmouth coffee and baby lemon shortbread biscuits

Rhodes bakery bread, olive oil and somerset butter
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Roasted red pepper soup with harissa crème fraîche
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Smashed broad beans with mint, buffala mozzarella and pecorino on seeded toast
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Twice-cooked Blythburgh free range pork belly with “rumble de thumps”, bramley and fig chutney and Madeira jus
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Elderflower sorbet
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Kentish summer fruit eton mess
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Coffee and baby brownies

English tomato gazpacho

Salad of Stanhill Farm strawberries, mozzarella, prosciutto, wild rocket, thyme and balsamic reduction

Pan-roasted fillet of sustainable sea bass, Lyme Bay hand-dived scallops and beetroot salsa, salad of Dorset crab and crushed new potato

Vegetarian option: Summer risotto of asparagus, pea and broadbean

Pimms sorbet

Lemon panna cotta

Monmouth coffee and macaroons

Bob’s freshly made buns

Amuse bouches of haddock croquette, pea + broadbean quinele, pork belly balls with apple and tarragon aoili

Herefordshire asparagus spears, poached Cotswold Legbar hen’s egg and Hollandaise, topped with a pancetta bundle

Rack of Kent lamb, roast cherry tomatoes, pea + broadbean puree, Stanhill Farm spring greens and potato dauphinoise

Gin + tonic sorbet

Treacle tart, clotted cream, curly brandy snap

Coffee, tea and baby brownies