We also offer a vegan and gluten-free menu
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WELCOME
Champagne and selection of canapés
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STARTERS
Smoked duck breast, celeriac remoulade crispy cabbage, balsamic glaze (ce,sp,d)
Portland crab tart, pickled celery, fine herbs (f,e,d,sp,ce,g)
Roasted portobello mushrooms, goat cheese & pesto brioche crumble (g,d,n)
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PALATE CLEANSER
Fruit sorbet
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MAINS
All main courses served with potatoes and winter vegetables
Pan seared venison loin, Jerusalem artichoke mash, savoy cabbage, red wine jus and horseradish (sp,d,m,cy)
Monk tail, rosemary cured lardo, puy lentils, smoked carrots puree (f,d,sp)
Roasted root vegetables, spicy carrots puree, salt baked baby beetroot (ce,d)
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DESSERTS
Hazelnut mille-feuille and coffee cream (g,d,e,s,n,ss,p)
Dark chocolate and mascarpone mousse with a chocolate covered strawberry (d,g,e)
Cranberry cranachan, toasted oats, cranberry with cream and hazelnut tuille (d,n,g)
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Followed by petit fours
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ALLERGENS KEY
cy – Celery | g- Gluten/Wheat | cr – Crustaceans | e- Egg | f – Fish | l- Lupin | mk- Milk | d – Dairy | m- Molluscs | md – Mustard | n- Nuts | p – Peanuts | ss- Sesame Seeds | s – Soybeans | sp- Sulphur Dioxide
