Vegetarian
£52.00 for five-courses and canapés, £55.50 for five-courses, canapés, coffee and petits fours.
This is a sample menu.
CHEF’S AMUSE BOUCHE
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
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
CHEF’S PRE-DESSERT
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