Chefs appetiser

~

Compressed cucumber, apple, dill, radish (VG)

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

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

~

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

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

Dauphinoise potato, mediterranean veg, tomatoes, broad beans (V)

~

Peach, raspberry, almond, buttermilk (VG)

Carrot cake, camomile ice cream, orange, raisin

Tiramisu, coffee ice cream

Strawberry, clotted cream, sweet meadow mousse, basil (VG)

A selection of cheese

 

~

Coffee and petit fours (5.00 supplement)

 

36 Two courses

45 Three courses

 

* All vegetarian dishes can be prepared as either a starter or main course

(VG) = These dishes can be vegan on request