Starter.
Smoked Duck Breast
Pickled Cherry, Toasted Brioche
Eyemouth White Crab
Heritage Tomato, Basil, Black Olive
Cauliflower Velouté
Mull Cheddar Emulsion
Main Course.
Borders Lamb Rump
Wild Garlic, Spring Vegetables, Celeriac
Sea Bream
Jersey Royal Potatoes, Wye Valley Asparagus, Lemon Butter Sauce
Herb Gnocchi
Forrest Mushrooms, Tarragon, Aged Parmesan
Dessert.
‘Easter Egg’
Strawberry, Vanilla, Chocolate
Blood Orange & Poppy Seed Parfait
Grand Marnier, Macadamia Nut
Selection of Continental Cheeses
Plum Chutney, Red and Green Grapes, Crackers, Celery