5th July 2008 Sweet potato, coriander and toasted cumin seed soup   4.50 Grilled peppers, aubergine and cous cous terrine with coriander yoghurt   5.00 Cod and caper fishcakes with tartare sauce   6.00 Organic salmon gravadlax with cucumber and keta caviar salad   7.50 Prosciutto and avocado with potato rosti and poached egg   7.50 Faversham asparagus with butter and parmesan   7.50   Ostrich steak with roasted Jerse royals, baby carrots and red currant jus   16.50 Scotch rib eye chop with caesar salad   18.00 Rump of lamb with Greek salad and tsatsiki   16.50 Scotch beef and mushroom stew with spring onions and peas mash   13.00 Faversham asparagus with butter, poached egg and balsamic glaze   11.00 Pan fried seabass with seafood and chorizo paella   16.50 Seared scallops with lemon and asparagus risotto   16.00   Chips, mixed leaf and herb salad, Jersay royals, French beans   3.00   Eton mess with fresh strawberries   6.00 Selection of ice creams   5.50 Summer pudding with cream   5.50 Creme brulee   5.00 Selection of British cheeses with grapes   7.00