Cream of Leek and Potato Soup (V)
Topped with crème Fraiche and freshly chopped parsley

Homemade Asian Style Salmon and Prawn Fishcakes
Served with dressed salad and sweet chilli sauce

Isle of Wight Asparagus Wrapped in Parma Ham
Topped with a poached egg and honey & mustard dressing

Italian Style Salad (V)
Roasted figs, bocconcini mozzarella, baby plum tomatoes and fresh basil finished with olive infused balsamic glaze

Confit of Duck Leg 
With a plum & port sauce and creamed spring onion & mashed potato

Slow Cooked Belly of Pork
With a creamy apple, pear & cider sauce, served with sauté potatoes

Baked Lemon and Herb Crusted Hake Fillet 
With buttered and crushed new potatoes, saffron mayonnaise and dressed watercress salad

Thyme Roasted Mediterranean Vegetables (V)
With deep fried Halloumi on toasted garlic bread and olive infused balsamic glaze

Mild Sweet Potato and Chickpea Curry (V)
Served with basmati rice, mango chutney and poppadoms

Blueberry & Lemon Fool with Ginger Crumb

Rhubarb Crumble with Custard

Vanilla Cheesecake with Mixed Berry Compote

Creme Brulee with Shortbread Biscuit and Raspberry Sorbets

Selection of Local Cheeses with Biscuits and Fig Chutney

Freshly Brewed Coffee & Delicious Homemade Chocolate Truffles