Canapés
amuse bouche Butternut squash and chilli velouté starters Tea smoked duck breast plum chutney, crouton and roquette salad Gin and juniper cured salmon poached cucumber and radish, dill oil Leek and Baron Bigod twice cooked souffle mustard frills and endive salad sorbet course Champagne sorbet, ginger caviar mains 28 day aged Northamptonshire beef fillet Rossini fondant potato, braised carrot, squash puree, merlot jus Butter poached cod loin
fondant potato, broccoli, creamed leeks and clams Roscoff onion, artichoke and goats curd tart tartin sauteed potatoes, creamed leeks desserts Valrhona chocolate tart chocolate soil, chocolate tuille, raspberry ripple ice cream Mandarin panna cotta pistachio sponge, orange and Grand Marnier syrup, mandarin sorbet Selection of artisan British cheeses crackers, celery, grapes, pickled walnuts and quince jelly to finish Coffee and petit fours
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