Drinks Reception

Chef’s Selection of Canapés

To Start

Chicken Liver Pâté
with Quince Chutney & Melba Toast

Carrot & Coriander Soup

The Main Event

Gressingham Duck Breast
fondant potato and tenderstem broccoli with a port & madeira glaze

Root Vegetable & Apricot Nut Roast
with a goats cheese glaze and basil oil

To Finish

Vanilla & Passionfruit Cheesecake
with passionfruit curd and oat crumble