Beetroot and goat’s cheese Eton mess*

Parsnip, parsnip puree, sprouts*

Cep &celeriac *

–

Dauphinoise potato, garlic, wild mushrooms, baby peas*

Squash gnocchi, baby carrot, sage cream *

Jerusalem artichoke, textures of goat’s cheese, pine nuts, Pedro Ximenez ice cream *

–

Chocolate fruit & nut, chestnut, pistachio*

Orange and cranberry trifle*

Christmas pudding parfait, sherry ice cream, raisin puree, ginger biscuit*

A selection of cheese                                                                                                              

21 two courses

26 three courses

*=Vegan option available

 

 

Vegetarian Lunch Taster

Chef’s Appitiser

(Il Folo Prosecco, Spumante D.O.C. Modella, Italy)

Jerusalem artichoke, textures of goat’s cheese, pine nuts, Pedro Ximenez foam

(Picpoul De Pinet, Baron de Badassiere, Languedoc, Southern France)

Dauphinoise potato, garlic, wild mushrooms, baby gem

(Aqua Santa, Pinot Noir Reserva, Chile)

Squash gnocchi, baby carrot, sage cream

(Chenin Blanc, Rhebokskloof, Paarl, South Africa)

A selection of cheese

(Late Bottle Vintage Port)

Chocolate, malt, hazelnut, tonka bean

(Pedro Ximenez, Lustau San Emilio, Jerez, Spain)

£30.00 per person          £60 With Wine Flight