STARTER



Risotto Nero
“squid chorizo” citrus foam

Roast Butternut Squash Soup
foie gras, pain d’espice

Crottin of Goats Cheese
honey caviar, fig, caramelised red onion compote



MAIN



Wester Ross Salmon
celeriac and vanilla risotto, razor clam,
lemon emulsion

Herb Infused Chicken
deconstructed ratatouille, thyme roasted potatoes

Truffled Potato And Celeriac Gratin
almond and cauliflower cous cous,
cauliflower pakora



DESSERT



White Chocolate Mousse
salt caramel, chocolate and walnut brownie

Banana Rice Pudding
sticky toffee pudding, vanilla ice cream

Selection of French and English cheese
toasted raisin and walnut bread







Three Courses for 39.50

Inclusive of tea / coffee and petits fours

Executive Chef, Stephen Englefield





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