Spring Private Dining Menu

Starter
Pea soup with crispy smoked pancetta
Nicola potato and horseradish salad with fine herbs and Jamon Iberico
Asparagus with hollandaise sauce and chives (available from late April until mid-June)
Spinach and Ricotta Cannelloni with sweet tomato sauce and oregano
Home-smoked duck breast with walnut, rocket and mustard dressing

Main course
Roasted spring leg of Romney Marsh lamb with ratatouille and mint sauce
Roasted Sea Bass with crushed peas, Nicola potato and marjoram
Roasted spring chicken with braised pak choi in sweet and sour sauce
Whole Sea Bream en papillote with Nicola potato, sweet onions and herbs
Asparagus, mint and lemon risotto (available from late April until mid-June)
Wild mushroom risotto with parmesan and herb oil

Dessert
Cherry/Rhubarb bread and butter pudding (when available - April onwards)
Chocolate and apricot tart
Fruit in season and almond tart
Homemade yoghurt ice cream with semolina cookie
Chocolate, almond and Armagnac cake