Menu
Citrus fennel seabass and red Thai salmon gravadlax
Roquette, heirloom tomato and prawn salsa
Horseradish and chive crème fraiche
Vegetarian:
?Assiette of organic tofu?
Citrus fennel tofu and red Thai tofu
Roquette, heirloom tomato and bean salsa
Horseradish and chive crème fraiche
*
Pan seared Gressingham duck breast
Pulled duck leg, spring onion and caramelised chicory
Mustard Dauphinoise potato,
Parmentier of root vegetables, Plum sriracha sauce
Vegetarian:
Poached duck egg, spring onion
and caramelised chicory tart
Mustard Dauphinoise potato,
Parmentier of root vegetables, Plum sriracha sauce
*
Clementine and amaretti baked cheesecake
Passion fruit sorbet, dark chocolate cup
and minted redcurrant salsa
*
Coffee and mints