3 COURSE MENU 38.0pp
STARTERS
Bread & Flavoured Butter
Chicken Liver Parfait
Plum Jam/ Chicory/ Brioche
Pork Belly
Kimchi/ Pork Jus
Goat Cheese
Beetroot/ Dill
Smoked Salmon
Dill/ Preserved Lemon
MAINS
Chicken Breast
All Mains Served with Potato Terrine/ Carrot/ Celeriac Puree/ Yorkshire Pudding
Blade of Beef
All Mains Served with Potato Terrine/ Carrot/ Celeriac Puree/ Yorkshire Pudding
Lamb Rump
All Mains Served with Potato Terrine/ Carrot/ Celeriac Puree/ Yorkshire Pudding
Hake
All Mains Served with Potato Terrine/ Carrot/ Celeriac Puree/ Yorkshire Pudding
Cauliflower Steak
All Mains Served with Potato Terrine/ Carrot/ Celeriac Puree/ Yorkshire Pudding
Sides
5.0 Chips or Seasonal Greens or Roast Potatoes
DESSERTS
Chocolate Delice
Ginger Ice-cream
Mixed Berry Eaton Mess
Apple & Rhubarb Crumble
Vanilla Ice-cream
Cheese Board
Crackers/ Chutney/ Grapes