Chef's Highlights
STARTER
Bresaola, celeriac remoulade, roquette pesto
“Italian beef cured and air dried for three months and then thinly sliced. Enjoy with Julienne celeriac in a creme fraiche based sauce and ground pine kernel with roquette.”
MAIN COURSE
Squash, spinach and cashew wellington, caramelised red onion (ve)
“An innovative vegan twist on a classic dish. Combining aromas, flavours and textures to stimulate your taste buds and savour!”
DESSERT
Lemon and elderflower posset, blueberry jam, granola (v)
“A 16th century drink which evolved into a cream, sugar and citrus-based confection and is still consumed today as a cold set dessert similar to syllabub. Delicate tangy flavours joined with sweet jam and crunchy granola.”