Party menu
| Starters |
|
Sweet pea soup truffled oil, parmesan crisp |
|
Lemon, lime and vodka cured salmon herb salad |
|
Warm goats cheese and caramelised red onion tart balsamic glaze |
|
Pan fried scallops crispy pancetta and pea puree |
|
Ham hock terrine piccalilli, crusty bread |
| Mains |
|
Grilled loin and confit shoulder of lamb red pepper fondue, roast new potatoes |
|
Roast poussin glazed vegetables, Parmentier potatoes |
|
Salmon, pollack and dill fishcakes citrus crème fraiche, dressed seasonal salad |
|
Corn fed chicken breast, wild mushroom and tarragon ragout new potatoes |
|
Roast sea bass, fennel and tomato compote buttered spinach, Parmentier potatoes |
| Desserts |
|
Pear tart lemon curd, vanilla ice cream |
|
Baked lemon tart orange sorbet, clotted cream |
|
Malteser parfait drunken strawberries |
|
Butterscotch pannacotta Bourbon infused seasonal fruits |
|
Dark chocolate and pistachio ice cream Florentine biscuits |
|
|
| Dishes may contain traces of nuts |
| An optional service charge of 12.5% will be added to your bill, all of which goes to staff |
