TO COMMENCE
Feta mouse, served with fried pitta bread, black olive tapenade, griddled vegetables, rocket and purple basil cress.
Ham hock terrine, served with apple puree, double Gloucester scone, pickled purple carrot, purple basil cress.
Roast butternut squash soup, served with thyme, lemon crème fraiche, spinach tortellini.
TO FOLLOW
Pot-roast double of beef, served with shitake mushroom & halloumi fritter, honey glazed carrot and poppy seed fleuron’s.
Cushion of lamb,served with asparagus and mange tout, parmesan sauce, courgette and feta gateau, Romanesco relish.
Roast chicken breast parslied wild mushrooms, served with spinach croquette, spiced red cabbage cooked in damson and slow gin conserve.
Griddled halloumi skewers, served with baked portabella mushrooms, courgette and aubergine stew, pan-fried macaroni.
TO CONCLUDE
Sable Breton, served with raspberries, fudge cream, raspberry ice cream, sugar coated almonds.
Rich chocolate and hazelnut torte, served with paillete feuilletine, apricot dumpling.
TO FINISH
After Dinner Coffee
£39.95 PER PERSON (INC. VAT)
Including Room Hire of your chosen suite.
Minimum numbers of 60.
Please choose one from the following dishes from each course to create your menu selection,