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Starter
Ham hock and garden pea terrine with charred pineapple, celeriac remoulade and toasted brioche
Goats’ cheese and confit potato terrine with crispy quail egg, celeriac remoulade and red onion marmalade (v)
Main
Roast rump of English lamb with potato and onion terrine, braised lamb bon bon, summer greens and red wine sauce
Aubergine caviar and ratatouille tart with potato and onion terrine, Roscoff onion, summer greens and red wine sauce (v)
Dessert
Strawberry cheesecake with poached strawberries and champagne sorbet (v)