Starters:

Marinated Duck Salad, Orange Segments, Pomegranate Seeds with Hoisin Dressing (GF)

Smooth Aubergine and Sun-dried Tomato Pate with Vegetable Crudites (VG, GF, DF)

Mains: 

Roasted Suckling Piglet with Crackling, Homemade Applesauce, Duck Fat Roasted Potatoes and Red Wine Jus, Served with Seasonal Vegetables (GF)

Roasted Bell Pepper Stuffed With Spinach and Vegan Cheese Lasagna, and Pomodoro Sauce (VG, GF, DF)

Desserts:

Sticky Toffee Pudding, Salted Toffee Sauce and Vanilla Ice Cream

Italian Tiramisu