Smoked hens egg; wild mushroom tortellini, truffled toast, peas and air dried ham.
Grated foie gras; spiced aubergine puree, walnut croutons, pear.
‘Memories of baked potato’
'Fish and Chips' slow poached cod, brown shrimp fritter, tartare sauce.
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.
OR Whole Label Rouge chicken en vessie, chicken liver parfait, sweetcorn, truffles(supplement of £5.00 per guest)
Gin and Tonic slush puppy with yoghurt mousse.
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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