with homemade bread
with tortellini of langoustine & truffle
with pearl barley & spring onion
Served with vanilla cammomile glaze
Served with sweet onion & artichoke
Cumberland sauce, truffle scented brioche
Dijon aioli, micro cress salad
with tomato and scallop broth
with buttered baby vegetables roast pepper mash
With baby asparagus pea puree
with remoulade sauce
with home cut chips, crispy onion, pea puree
with wild mushroom pink pepper corn cream
With burnt fig jam, orange & chili scented polenta
with rhubarb and parsnip crumble
With crème au fin herb
mustard & thyme rosti
with Roast Shoulder & apple cannelloni
Served with creole sauce and roasted pepper coulis
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