- Spicy Lentil Soup
- Traditional Organic Roast Beef on Bed of Watercress served with Yorkshire Pudding, Dauphinoise Potatoes, Roast Parsnips, Chantenay Carrots, Garden peas & Chefs special Gravy
- Laksa Malaysian Curry with Loch Durie Salmon Fillet served with Jasmine Rice & Oriental Vegetable Tempura
- Mediteranean Vegetable, Almond & Apricot Tagine served with Lemon & Coriander Cous Cous, Houmous & Pitta Bread
- Cherry Tomato, Spinach & Gruyere Cheese Tart with Chive Pastry on a bed of Rocket Leaves
Dessert
- Chocolate Sticky Fudge Pudding served with Devon Cream Custard
- New York Baked Cheesecake served with Clotted cream, Fresh raspberries & a Raspberry Coulis
- Fresh Fruit Salad
- A Cheeseboard Selection of Spanish Cheeses, a fig compote & biscuits for cheese with Celery & fresh figs
Salad Bar
- A Tricoloure of 3 types of Tomatoes, Haloumi Cheese, fresh basil leaves & drizzled with Extra Virgin Olive Oil
- Ottilenghi’s Bitter Sweet Salad comprising of Blood Oranges, Radicchio Leaves, Red Endive, Red Chard Leaves, Ricotta Cheese, Toasted Pine Nuts & Pomegranate Seeds with a Maple Syrup & Orange Blossom Dressing
- A Carrot, Sesame & Sweet Chilli Salad dressed with Fresh Coriander Leaves
- A Tuna Salad Nicoise with a Twist!
- Sumac Encrusted Aubergine & Red Bell Pepper Salad with a Houmous & Yoghurt Drizzle
- Vegetable Samosas with a Sweet Mango Dip