May Dinner

Starters

Chilled Fennel Soup with Goats Cheese Crumble

Poultry Liver Terrine with Apricot Chutney and Ginger Bread Toast

Seared King Diver Scallops with Asparagus Spears, Endive and a Crispy Fried Quails Egg

Grilled Ragstone Goats Cheese on a Baby Beetroot, Orange and Endive Salad

Main Courses

Seared Sea Trout with Samphire and Lemon Butter

Pan Fried Herefordshire Beef, Broad Bean Ravioli and Wild Mushrooms

Fillet of Hereford Beef, Compote of the Shin with Glazed Spring Vegetables and crisp Potato Cake

Tortelini of Carrot and Cumin with a Light Curry Cream

Desserts

Trio of Dark Chocolate Puddings

Strawberry and and Toasted Almond Trifle

Heather Honey and Lavender Parfait

Plate of British Cheeses and Biscuits

Glass of ice creams and Sorbets