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HEAD CHEF: John Morris
Lunch Menu - Roasted Jerusalem Artichoke with Chives
- Twice Baked St Agur Cheese Souffle on dressed Roquette Leaves, Balsamic Glaze
- Pressed Terrine of Guinea Fowl, Confit Duck, Foie Gras, Toasted Szechuan
- Home-Cured Salmon, Citrus Cous Cous, Pesto Mayonaisse
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- Cassoulet of Chorizo and Duck Leg, Sarladaise Potato
- Pan Fried Fillet of French Seabass, A la Francaise, Potato, Feves, Peas and Bacon
- Roast Partridge on Sweet Potato Fondant, Creamed Cabbage, Chestnuts and Bacon, Carrot and Cardamon Puree
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- Sticky Toffee Pudding with Roasted Fig
- Lemon Posset with Limoncella and Hazelnut Biscotti
- Warm Chocolate Brownie with Blood Orange Sorbet
- Selection of Cheeses, Apricot and Date Chutney, Selection of Biscuits
2 Courses £19.50 3 Courses £23.50 A vegetarian option is always available. Please inform us if you have any dietary requirements.
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