Starter
A Smoked haddock and salmon fish cakes

B Broccoli and stilton soup (V)

Main
C Slow cooked local beef with a red wine and mushroom sauce and dauphinois potatoes

D Sea bream, samphire grass and lemon butter sauce

E Honey roast butternut squash with pulses, vegetables and feta cheese (V)

Dessert
F Chocolate brownie with vanilla ice cream (V)

Cheese board
G Cheese and biscuits with port (V)