English goat’s curd with heirloom beetroot
Basil, bell pepper and mango salsa,
toasted pine kernels
Rosemary and Caerphilly shortbread (N)
*
Best end of lamb glazed with
a redcurrant and orange marmalade
Pulled shoulder of lamb and wild mushroom fricassee
Fresh mint polenta cake
Selection of charred baby vegetables
Red wine sauce (A)
.
Vegetarian: Chargrilled celeriac steak
topped with stilton mousse
Pulled sweet potato and wild mushroom fricassée
Fresh mint polenta cake
Selection of charred baby vegetables
Red onion sauce
*
Mango and passion fruit tart
Raspberry compôte, coconut tuille
Passoa mascarpone (A)
*
Selection of French cheeses
*
Coffee and Mints