Lightly curried parsnip and apple soup - creme fraiche - chives - parsnip - crisps

Pan-fried fillet of new seasons mackerel - vegetable risotto

Warm salad of Gressingham duck - chestnuts - pomegranate - baby gem lettuce

Smoked haddock, potato, leek and pancetta chowder

Salt baked beetroots - pickled purple carrots - goat's cheese - parmesan crisps - aged balsamic

Slow-cooked blade of beef - horseradish mash - caramelised shallot - braised carrots - red wine sauce

Pan-fried fillet of sea reared trout - carrot puree - crushed buttered potatoes - spinach - samphire - chive butter sauce

Homemade ravioli - roast red pepper - slow -cooked plum tomato - gorgonzola - sage

Pan-roasted venison steak - sticky red cabbage - gratin potatoes - port wine and cassis sauce

Breast of corn-fed chicken - oyster mushroom - tender-stem broccoli - fondant potato - tarragon cream sauce

Sticky date and ginger pudding - toffee and pecan nut sauce - vanilla ice cream

Selection of cheese - Arran oat cakes - crackers - grapes - quince jelly (2.50 extra)

Iced banana and lemon parfait - caramelised banana - lychee sorbet