MENU

A warm leek, tarragon and stilton tart
Pear chutney and remoulade
*
King crab and tiger prawn galette in panko breadcrumbs
Creamy egg noodles
Spring onion, spinach and roasted peppers
Sweet chilli sauce
*
Mincemeat almond slice with vanilla crème fraiche (N)


VEGETARIAN MENU

A warm leek, tarragon and stilton tart
Pear chutney and remoulade
*
Puy lentil, coriander and water chestnut galette
Creamy egg noodles
Spring onion, spinach and roasted peppers
Sweet chilli sauce
*
Mincemeat almond slice with vanilla crème fraiche (N)

MENU

Golden Cross goats cheese and plum tomato
Cannellini bean hummus and aioli
*
Braised pheasant bourguignon
Chateau potatoes
Cauliflower cheese
Macedoine of root vegetables
Red wine sauce
*
Chocolate fudge cheesecake with a toffee sauce


VEGETARIAN MENU

Golden Cross goats cheese and plum tomato
Cannellini bean hummus and aioli
*
Griddled tofu layered with falafel and
wrapped in smoked aubergine
Chateau potatoes
Cauliflower cheese
Macedoine of root vegetables
Red wine sauce
*
Chocolate fudge cheesecake with a toffee sauce