STARTERS
BRAMLEY APPLE & PARSNIP SOUP
Bramley apple and parsnip soup with sage oil.
DUCK LIVER PATE EN CROUTE
Duck liver pate en croute with clementine & plum chutney with grilled brioche.
HAZELNUT CRUSTED BRIE
Hazelnut crusted brie with a fig & date chutney and a balsamic glaze.
PROSECCO & WHISKY CURED SMOKED SALMON
Prosecco and whisky cured smoked salmon, pickled cucumber, lime and chive creme fresh with buttered bread.
RED PEPPER & GIANT COUS COUS CAVIER
Red pepper and giant cous cous served with charred broccoli florets dusted with ground pistachio and finished with lavender oil.
MAINS
ROAST TURKEY BALLOTINE
Roast turkey ballotine served with burnt onion celeriac puree with port and veal reduction
PAN SEARED HAKE
Pan seared hake with braised leeks and baby turnips with lemon, fennel & tarragon sauce.
PESTO COATED ROAST CHICKEN BREAST
Pesto coated roast chicken breast with shallot tarragon and herb sauce.
HERB ROASTED PORK BELLY
herb roasted pork belly with roast garlic potato celeriac puree with sherry & chestnut mushroom.
SPICED BEETROT, PUMPKIN
Spiced beetroot, pumpkin and baby veg tagine served with a hazelnut herb & braised shallot rice.
DESSERTS
VANILLA CREME BRULEE
BAILEY'S WHITE CHOCOLATE & MINT CHEESE CAKE
STICKY TOFFE PUDDING
APPLE & RHUBARB CRUMBLE WITH VANILA CUSTARD
SELECTION OF ICE CREAM
