Compressed cucumber, apple, dill, horseradish (VG)

Heritage tomato salad, comté panna cotta, basil sorbet, tomato foam (VG)

Crispy polenta, textures of garlic, basil, lemon (VG)

–

Dauphinoise potato, Mediterranean veg, tomato, broad beans (V)

Pea and mint ravioli, heritage carrot, baby gem (VG)

Fondant potato, parsley, mushroom ragu, piclkled mushroom, shallot VG)

–

Mango, pineapple, yoghurt, lemon verbena (VG)

Eaton Mess, basil (V)

A selection of cheese

 

Coffee & Petit Fours (£5.00 Supplement)

 

21 two courses

26 three courses

 

Vegetarian Lunch Taster

Chef’s Appitiser

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

Heritage tomato salad, comet panna cotta, basil sorbet, tomato foam (VG)

(Greywacke, Sauvignon Blanc, Marlborough, New Zealand)

Dauphinoise potato, Mediterranean veg, tomato, broad beans (V)

(Aqua Santa, Pinot Noir Reserva, Chile)

 

Pea and mint ravioli, heritage carrot, baby gem (VG)

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

A selection of cheese

(Late Bottle Vintage Port)

Peach, raspberry, almond, buttermilk

(Moscato D’Asti, Barrolo, Italy)

 

£30.00 per person

£60 With Wine Flight

 

(VG) = These dishes can be vegan on request