Vegetarian Table d’hôte

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Chef’s appetiser

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Mushroom foam, crispy egg yolk, broad bean, caramelised onion

Heritage tomato salad, basil and tomato foam

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Mushroom tortellini, puy lentils, radish, spinach

Roasted Mediterranean vegetables

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Selection of cheese

Peach cheesecake, blood orange

Eton mess

Black forest gateau

 

 

Coffee and petit fours (5.00 supplement)

 

40 Two courses

50 Three courses