£32.50 per person
Confit Duck Leg
Confit of duck leg served with celeriac purée and a red wine & juniper jus.
Tempura of Black Tiger prawns, red onion & turmeric risotto and a sweet chilli & herb chutney.
Baked Camembert (v)
Camembert baked with garlic & rosemary and served with Braeburn apple, celery, croutons, and a caramelised red onion marmalade.
All served with seasonal vegetables and dauphinoise potatoes.
Cannon of Sirloin
6oz sirloin cannon steak served with pan-fried asparagus and a veal jus.
Fillet of Hake
Lightly-grilled fillet of hake served with a clam chowder and a crab mayonnaise.
Breast of corn-fed chicken wrapped in Parma ham and stuffed with a stilton mousse. Served with a pesto cream and tempura of cauliflower.
Butternut Squash & Fig Tart (v)
Roasted butternut squash layered with brie and fresh figs, served with a balsamic glaze.
Assiette of Desserts
A trio of desserts to share-raspberry pavlova, triple chocolate brownie and a salted caramel cheesecake.
Strawberry Shortcake Mille-feuille
Layers of fresh strawberries, shortbread and Chantilly cream. Served with a red berry coulis & fresh mint.
A selection of farmhouse and continental cheeses.
Served with apple, celery, grapes, spiced red onion chutney and crackers.