‘Sunny side-up’ ravioli, pea mousse, sautéed wild mushrooms and air dried ham.
Raw Oxfordshire beef fillet, roasted bone marrow and caper salad.
‘Memories of baked potato’
Cornetto of cured Scottish salmon, avocado and passion fruit.
Roasted frog leg ‘trifle’, garlic puree, dressed egg and parsley coulis.
Devonshire lamb rump slow cooked for 4 hours; braised shoulder and pea terrine, carrot royale.
Gin and Tonic slush puppy.
British cheese board.
(Supplement £6.00)
Passion fruit soufflé with its own sorbet.
This menu is designed to be enjoyed by the whole table.
A vegetarian tasting menu for the whole table can be cooked upon request.
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