Char grilled asparagus (v)
Sweet pea & mint crostini (v)
Salmon bilinis with crème fraiche
Potato rosti with smoked trout & crème fraiche

Danebury Vineyards, Bacchus, 2004
Stockbridge, Hampshire, England

Domaine Hauret-Baleine, Anjou Rouge, 2006
Martigné-Briand, Loire Valley, France

Roasted vegetable terrine (v)

Free range Guinea fowl
with spring greens, mustard & marjoram

-OR-

Filo stuffed with ricotta, artichoke & pine nuts,
drizzled with honey & pesto (v)

Fresh baked bread (v)
New season baby potatoes with chives (v)
Char-grilled vegetable & watercress salad (v)
Shaved fennel, marinated with lemon & grape seed oil (v)

Lemon Tart with Raspberry Compote (v)
The Famous Oxford Catering Company Meringue (v)
Sunken chocolate soufflé with créme fraiche & strawberries (v)

Oxford blue, Isis soft & Ticknel cheddar (v)