Wild mushroom and thyme rissole
Braeburn apple purée
Winter slaw
Roquette salad
*
Whiskey-glazed rib-eye steak
Dauphinoise potato
Green beans, stir-fried vegetables
Peppercorn sauce
*
Warm pear, chocolate and hazelnut crostata
with whipped cream (N)
.
.
VEGETARIAN MENU
.
Wild mushroom and thyme rissole
Braeburn apple purée
Winter slaw
Roquette salad
*
Spinach, ricotta and Portobello mushroom
filled herb crêpe
Dauphinoise potato
Green beans, stir-fried vegetables
Peppercorn sauce
*
Warm pear, chocolate and hazelnut crostata
with whipped cream (N)
HIGH TABLE
Stilton and candied walnut stuffed pear
wrapped in prosciutto
Charred chicory, focaccia crostini
Baby leaves and pomegranate dressing
*
Slow-braised feather blade of beef
Smoked pancetta and
thyme dauphinoise potato
Caramelised shallot purée
Bouquetière of seasonal vegetables
Madeira and veal jus (A)
*
Warm apple, chocolate and hazelnut crostata
with dulce de leche ice cream (N)
*
Organic Cheese in SCR
VEGETARIAN MENU
.
Stilton and candied walnut stuffed pear
wrapped in zucchini
Charred chicory, focaccia crostini
*
Spinach, ricotta and Portobello mushroom herb crêpe
Dauphinoise potato
Caramelised shallot purée
Bouquetière of seasonal vegetables
Madeira jus (A)
*
Warm apple, chocolate and hazelnut crostata
with dulce de leche ice cream (N)
*
Organic cheese in SCR