Sample Table d’hôte

Canape’s

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Chef’s appetiser

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Beetroot & goat’s cheese salad

Crispy cod cheeks, parmesan risotto, mushroom foam

Norfolk quail, chicken liver parfait, pear, chicken skin

Halibut ceviche, orange, grapefruit, dill, lemon

Rabbit, hazelnut gnocchi, apple, kohlrabi

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Venison, squash, savoy cabbage, pumpkin seeds

Sea bass, pork belly, parsley, bacon, caper

Beef short rib, celeriac, red onion, cep

Lemon sole, cucumber, new potato, oyster, dashi

Mushroom tortellini, garlic, shallot, baby gem

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Chocolate, cashew nut ice cream, coffee

Pear, lemon & honey, Greek yogurt

Prune parfait, date, Tokaji & mascarpone

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

40 Two courses

50 Three courses