Char-grilled vegetables, pepper Bavarois and new season asparagus Crab cannelloni with spinach and emulsion Three onion velouté with wild garlic and ciabatta croutons Scottish smoked salmon carved in the room, blinis and horseradish cream
Main Course
Barbary duck breast peppercorn sauce, Chantenay carrots Pan–fried wild sea trout samphire and Jersey Royals, lemon butter Pork tenderloin creamed forest mushrooms and new season broccoli Spring vegetable tart
Dessert
Poached Rhubarb and Ginger Rice pudding Traditional tiramisu Banana soufflé and mango passion fruit sorbet Dark chocolate and lime tart fromage Blanc sorbet
