Spiced Sweetcorn Soup Topped with toasted corn and smoked bacon powder, accompanied with miniature Hovis loaf.
Asparagus with Crispy Hen Egg
Tender fried green asparagus served with a lemon and basil aioli.
Gin and Tonic Cured Scottish Salmon
With a spring onion quinoa salad, crispy capers, lime and saffron caviar.
Free Range Chicken Liver Pate Topped with a blood orange jelly, served with a cognac and red onion chutney and grilled sweet loaf.
Slow Braised Beef and Mushroom Pie A Wheatsheaf original, topped with crispy puff pastry and served with buttered carrots, fine beans, triple cooked chips and a rich red wine gravy.
Beer battered north atlantic Haddock
Triple-cooked chips, homemade mushy peas and tartar sauce.
Tarragon Chicken Free-range chicken breast in a cream, white wine and tarragon sauce, carrot puree, diced potatoes and roasted shallot.
Quinoa Summer Salad Tomato, red onion and avocado salsa, minted yoghurt, honey roasted mixed nuts, pomegranate seeds, lime and kumquat dressing.
Warm chocolate brownie Cornflake ice cream.
White Chocolate and Kumquat Panna cotta
Topped with a kumquat jam, white chocolate genache and chocolate tuile.
Seasonal fruit jelly, Victoria sponge and custard. Accompanied with meringue snow and rhubarb and custard ice cream.