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CHEF’S AMUSE BOUCHE

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JERUSALEM ARTICHOKE
Velouté of Jerusalem artichokes, white truffle oil, mushroom croque monsieur

POLENTA
Crispy polenta cake, tomato fondue, black olive tapenade

BEETROOT
Salad of beetroot, horseradish, potato mousse

GARDEN SALAD
Seasonal garden salad leaves, house dressing, croutons

CHEESE
Twice baked Stichleton soufflé, Waldorf salad, red wine reduction

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TORTELLINI
Spinach tortellini, nut brown butter

CEPS
Roasted ceps, cep velouté, soft white beans

WELLINGTON
Crushed parsnips, spiced cranberries, chestnuts, parsnip purée

RISOTTO
Seasonal vegetable risotto, fin herbs, parmesan

GNOCCHI
Sage gnocchi, butternut squash purée, toasted pumpkin seeds

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CHEF’S PRE-DESSERT

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LEMON
Lemon bavarois, lime granité, shortbread, lemon Anglaise

SOUFFLÉ
Praline soufflé, hazlenut biscuits, caramel ice cream
[please allow 20 minutes]

CHOCOLATE
Dark chocolate fondant, Bailey’s ice cream, grue de cacao

CREME BRULEE
Pistachio crème brulée, vanilla ice cream, candied pistachios

ARMAGNAC
Caramelised rice pudding, Agen prunes, prune and Armagnac parfait

CHEESE
The cheese plate

£52.00 for five-courses and canapés, £55.50 for five-courses, canapés, coffee and petits fours.
This is a sample menu.