Fish goujons on rustic bread with homemade tartare sauce (NGI*)
Crispy arancini with a peppered cheese fondue dipping pot (V)
Chicken liver parfait on toasted brioche with apple & red onion chutney (NGI*)
Homemade vegan sausage roll (VG)
Hoisin duck oatcake Staffordshire oatcake with shredded hoisin duck
Lemon & blueberry scones served with clotted cream & lemon curd (V, NGI*)
Strawberry & basil mousse with fresh whipped cream & strawberry coulis (V)
Macaron selection (V, NGI)
Triple chocolate brownie (V, VG*, NGI*)