Menu A


A tian of white crab and poached salmonwith guacamole


Followed by


Roast loin of Hampshire pork, crispy crackling, spiced red cabbage, glazed baby onions, cider sauce, roasted potatoes

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Menu B (Vegetarian)


Risotto of vine tomato and basil with wild rocket


Followed by


Grilled asparagus and baby leeks on wild mushroom polenta with parmesan shavings and cepe oil