Intimate Dinner - Four Course Feast -

Amuse bouche (Choose 3) Lemon and Saffron Chicken Brochettes Ginger Orange Pork Skewers Barbecued Tandoori Prawn Sticks Buckwheat Blinis with Paprika Sour Cream and Caviar Fennel Marinated Feta and Olives Skewers (VG) Olive Tapenade Crostini with Pimiento Piquillo Peppers and Chives (VE) Starter (Choose 2) Lamb Croquette with Mint Pea Purée and Lamb and Red Wine Jus Slow-Cooked Pork Belly in Smoked Paprika and Honey Glaze with Apple Cider Jus and Pork Crackling British Beef Tartare with Mushroom Ketchup and Sea Herbs Potato Salad with Guanciale and Cured Eggs Yolk Cider and Onion Soup with Grilled Gruyère Croutons (VE option possible) Main course (Choose 2) Pan-Fried Rib Eye Steak with Wild Mushrooms and Peppercorn Sauce Roasted Chicken Breast with Celeriac Rocks, Confit Parsnip and Chicken Jus Pan-Fried Sea Bass with Tomato Concasse and Grilled Courgette Cauliflower Deep-Fried Steaks with Cauliflower Cheese Bechamel, Matchstick Potatoes and Fried Leeks (VG, VE possible) Dessert (Choose 2) Lemon Sorbet with Basil Granita and Candied Lime (VE) Poached Pear with Spiced Golden Syrup and Tonka Bean Chantilly Cream Chocolate Mousse with Olive Oil and Toasted Almonds (VE) Yorkshire Pecorino Cheesecake with Poached Rhubarb