Miniature Spiced Sweet Potato Cakes with Riata
Whipped Goats Cheese on a Garlic Crostini with roasted beetroot marmalade
Cherry tomato, mozzarella pearl and black olive skewer with fresh basil
Smashed broad bean with olive oil, fresh lemon and feta cheese on brioche
Roasted Butternut Squash Soup
Finished with a hint of chilli with Creme Fraiche finished with garlic croutons and toasted seeds
Aubergine Pate with a Dressed Herb Salad served with Melba Toast
Wild New Forest Mushroom & Beetroot Risotto
Vegetable Tagine with Aromatic Garlic and Lemon Cous Cous
Portobello Mushroom, Garlic Wilted Spinach and Dorset Blue Vinny Wellington
With roasted sweet potato mash and garlic green beans
Roasted Butternut Squash with Pearl Barley
With beetroot reduction, red onion, crispy sage, Coastal Cheddar and Pomegranate seeds
Apple Tarts Tatin
Finished with Calvados creme
Lemon & Blueberry Posset
served with Homemade Lemon Shortbread
Eton Tidy
A neat and beautiful version of Eton Mess – crisp homemade meringue kisses, New Forest berries, coulis and Chantilly cream
Salted Chocolate Tart
Rich and decadent chocolate pastry with chocolate tart finished with smoked Maldon salt. Served with clotted cream