Bateaux London

Starters

- Chilled Bloody Mary soup
- Thinly sliced Barbary duck with quince jelly and a rocket salad
- Scottish oak smoked salmon with a cucumber & caper salad and lemon oil dressing
- Asparagus and Wensleydale puff pastry tart, served with Herb Leaf and Hollandaise sauce

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- English Elderflower sorbet

Main Courses

- Crispy Suffolk pork belly, slow roasted with baby onions and caramelised apple
- Shoulder of Warwickshire lamb, braised with a redcurrant glaze and served with a Rosemary sauce
- Poached smoked haddock with baby spinach and a whole grain mustard sauce
- Twice baked pumpkin & sage soufflé with a salad of watercress and wild parsley

Desserts

- Summer berry Eton mess (summer berries, meringue, cassis and softly whipped cream)
- Poached conference pear, lightly cooked with red wine and nutmeg, served with chocolate sauce and shortbread
- Chilled baked chocolate cream, served with fresh strawberries
- English cheese platter (Cheddar, Stilton and English Brie, served with gooseberry chutney, walnut bread, celery and grapes)

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- Organic blend filter coffee & Devonshire fudge

Starters

- Roulade of oak smoked salmon, filled with citrus crème fraiche and chives

Main Courses

- Roast of the day, served with traditional trimmings

Desserts

- Warm pear frangipan, served with clotted cream
- Tea or coffee

Starters

- Terrine of salmon & green peppers with a beetroot & horseradish relish

Main Courses

- Roast of the day served with traditional trimmings chef's seasonal vegetables & roasted potatoes

Desserts

- Baked pear frangipan with clotted cream

- Coffee or tea

Starters

- Smoked Wiltshire trout fillet, served with beetroot salad and a horseradish dressing

Main Courses

- Sautéed chicken breast and gammon
with a creamy leek sauce, served with mushy pea & potato mash and steamed vegetables

Desserts

- Rhubarb and ginger cheesecake
- Tea or coffee