MENU
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Beetroot, feta, walnut and mint salad
Ciabatta crostini
Cucumber mousse
Mango coulis (N)
*
Chargrilled pork fillet glazed
with maple and cider, sweet potato mash,
Sautéed celeriac, braised red cabbage
Port jus (A)
*
Mocha brûlée tart with chocolate chip shortbread
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VEGETARIAN MENU
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Beetroot, feta, walnut and mint salad
Ciabatta crostini
Cucumber mousse
Mango coulis (N)
*
Root vegetable & butterbean hotpot
Sweet potato mash
Sautéed celeriac, braised red cabbage
Port jus (A)
*
Mocha brûlée tart with chocolate chip shortbread
Beetroot, feta, walnut and mint salad
HIGH TABLE
Lobster bisque
King prawn, lemon & herb bruschetta
Sauce rouille
*
Fillet of pork wrapped in streaky bacon
Sticky apple and maple glazed pig?s cheeks,
celeriac croquettes
Bouquetière of seasonal vegetables
Port jus
*
Mocha brûlée tart with Tia Maria mascarpone
and chocolate coffee beans (A)
*
Artisan cheese in SCR
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VEGETARIAN MENU
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Sweetcorn bisque
Tomato and basil bruschetta
Sauce rouille
*
Root vegetable and butterbean hotpot
Celeriac purée
Bouquetière of seasonal vegetables
Port jus
*
Mocha brûlée tart with Tia Maria mascarpone
and chocolate coffee beans (A)
*
Artisan cheese in SCR