Farmhouse terrine with fruit chutney and toasted walnut bread 

Salad of grains with artichoke hearts, avocado, hazelnut and mint

Burrata and heritage beetroot salad with Merlot dressing and homemade granola

Saffron cured salmon with red pepper and a basil and fennel salad

Smoked haddock rarebit with a heritage tomato and chive salad and London honey and lemon dressing

Chicken Caesar salad

Poached lemon sole with tarragon mousse, buttered leeks, saffron potatoes, braised fennel and shellfish sauce

Courgette risotto with courgette flower tempura and tomato, basil and black olive dressing

Chalk stream trout salad with charred baby gem, fennel and Jersey Royals and a wild garlic mayonnaise

Chicken Kyiv with garlic and parsley butter, sweetcorn purée, polenta chips and a red onion marmalade

Chargrilled calf liver with maple cured bacon, creamed potato and a parsley sauce

Vegan shepherd’s pie with heritage tomato and a pea and mint sauce

Garden leaf salad with house dressing

Triple-cooked chips

Honey roast Chantenay carrots with caraway seeds

Spring greens

Cauliflower cheese

Opera gâteau with chocolate ganache

Lemon tart with white chocolate and chamomile mousse and passion fruit gel

Vanilla and rhubarb panna cotta with blossom orange poached rhubarb and an oat crumb

Apricot and coconut mousse with a basil shortbread

Selection of ice-creams and sorbets

Paxton & Whitfield cheese board