To start:

Cream of Watercress Soup (Garnished with Cox Apple)
Seafood Broth (Served with Garlic Crouton)
Farmhouse Terrine (Local seasonal vegetables in Champagne Jelly)
Local Duck & Chicken Parfait (with a warm bacon & herb dressing)

Main Dishes:

Free Range Duck (in sloe gin sauce)
Free Range Chicken Supreme (with local wild mushroom & lemon Thyme Sauce)
‘Paper Bag’ of vegetables marinated in garlic & herbs, baked with goats cheese (&
      accompanied with a rich red wine sauce)
Tower of vegetables baked with mozzarella (with a leek & white wine sauce)
‘Catch of the Day’ (Fillet of locally caught fish with a white wine butter sauce)
Baked cut of Salmon (with a shallot & Rioja sauce)
Seasonal Lamb (served with a pear chutney)
Beef Wellington (Local beef coated with wild mushrooms wrapped in cured ham & puff
      pastry)

Desserts:

Fresh English fruit salad (served with cream)
Eton Mess (served with Chantilly cream laced with gin)
Pear au citron (served with a crème anglaise)
Selection of local cheeses (served with Quince jelly)

To Follow:

Cafetiere of Fair-Trade Organic Coffee
Selection of Infusions

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