Homemade ravioli filled with wild mushroom and dolcelatte, drizzled in a watercress sauce (v)

Paté de Champagne with homemade chutney, mixed leaves and crusty bread

Seared scallops served with sautéed samphire, cherry tomatoes and a sweet chilli dressing (£3 supplement)

Pan fried supreme of chicken, on a bed of feves au lard, cooked in a creamy brandy sauce

Glazed breast of duck with potato dauphinoise and a red wine and black cherry jus

Roast rack of lamb set on a quenelle of pomme purée with a rich port wine and rosemary jus (£5 supplement)

Baked tail of monkfish with a broccoli and spinach mousse and chive beurre blanc (£5 supplement)

Grilled delice of salmon on a pea and prawn risotto with a tomato butter sauce

Baked filo parcel of port roasted shallots, baby spinach and goats cheese with balsamic dressed salad (v)

Pot roasted belly of pork filled with an apple and thyme stuffing on boulangère potatoes and a cider jus

Prime English fillet steak garni, grilled to your liking (£6 supplement)

Served with a selection of seasonal vegetables

Selection of English and Continental cheeses served with homemade chutney and biscuits

Chef’s selection of New Forest ice cream and sorbets with café curls

Profiteroles filled with a praline Chantilly cream finished with butterscotch sauce

Baked chocolate brownie served with a cassis gratiné and soft fruits

Iced cappuccino mousse with berry compôte and a Baileys café crème

Raspberry pavlova with crème fraiche and fresh fruit coulis