Food Menu

Starters

Seared scallop, Jerusalem artichoke puree and crisp, lovage

or

Carpaccio of Isle of Wight tomato, thyme, pickled farm shallots, horseradish, rapeseed oil

Mains

Confit Duck Leg, roasted cherry jus, blackberry

or

Pearl barley risotto, peas, lemon, creme fraiche, dill

Dessert

A very English meringue & seasonal fruit

Dietary Requirements

If you have not done so already on your RSVP form, please let us know any dietary requirements or allergies for all the members of your group. The venue will allocate starters and mains based on this, however if you have a strong preference for your choice of starter or main then let us know and we will do our best to accommodate this.