Salad of North Sea Lobster with Sand Hutton Asparagus, “Mollet” Village Quail Eggs. Garden Lovage Mayonnaise, Beluga Caviar

This is a completely over-the-top starter for our little 14th century thatched pub, but it is served for our private dining guests across the road at Cross House Lodge, or on special occasions. One such occasion was the 20th June 2006 when, on the day of our tenth anniversary, we hosted a “Proper Lunch” of chefs, suppliers, restaurateurs. This dish kicked off the proceedings as the first of eight courses. Due to the amount of courses, and possibly the volume of wine, the “Proper Lunch” went