Grilled Gevrik Goats Cheese Salad Sat on a bed of baby fennel, leek and spring onion, finished with a fresh ginger and apricot dressing
Ham Hock, Duck Liver and Pistachio Terrine
With wholegrain mustard and malt whisky, wrapped in bacon, finished with a spiced date and apple chutney and melba toast fingers
Main Course
Rolled Breast of Chicken Filled with a spinach, piquant red pepper and roast garlic stuffing, wrapped in bacon and finished with a white wine chive cream sauce
Grilled Courgette, Aubergine, Red Onion and Brie Puff Pastry Tart Finished with a balsamic and fresh basil dressing
Thyme Roasted New Potatoes Creamy Mature Cornish Cheddar Mash
Steamed Mixed Greens Cumin and Orange Glazed Carrots
Dessert
Individual Sticky Toffee Puddings
Served with a warm butterscotch sauce and Roddas Cornish clotted cream
Sloe Gin, Mixed Berry, Pear and Victoria Plum Summer Pudding
Served with sugar frosted blackberries and lightly whipped Chantilly cream
