Starters

Lemon ravioli in butter & mint sauce	Steak with warm potato salad	Prawn cocktail salad
Sticky shallot & bacon tart with Welsh rarebit topping	Nathan Outlaw’s Cornish Crackler cheese straws	Scallops with asparagus, and vanilla hollandaise
Slow roasted tomato salad with feta	Jo Pratt’s Tenderstem®, Ricotta and Cherry Tomato Fingers	Baked Organic Golden Cenarth
Roast Tomato Soup with Haricot Beans & Basil and St Helen's Farm Goats' Cheese Croutons	Rolled omelette with prawns, asparagus and mushrooms	Distinctly different asparagus
Tuna and caponata salad	Rare roast beef with horseradish potato salad	Pancetta, faro and bean soup
24 carrot gold roasted carrot, spinach and feta salad	Orange and oregano marinated feta	Baked Scallops with crispy Serrano ham
Parma Ham Valentine’s tart	Cavolo Nero potato cakes	Cavolo Nero warm winter salad with beetroot & goats cheese
Mediterranean soup with Cavolo Nero	Celeriac, potato and mustard soup	Figs wrapped in Parma ham
Prawn ceviche	Stilton soufflé	Beetroot gazpacho
Focaccine with smoked salmon and crème fraiche	French rarebit	Creamy cappuccino of mushroom veloute

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