Vegetarian Table d’hôte

Chefs appetiser

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Compressed cucumber, apple, dill, horseradish (VG)

Asparagus, fried egg white, crispy yolk, yuzu, comté cheese (V )

Celeriac, red cabbage, sherry vinaigrette (VG)

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Wild garlic ravioli, heritage carrot, sage butter (V)

Textures of broccoli, saffron pressed potato terrine (VG)

Roasted Jerusalam artichoke, shallot puree, oyster mushrooms (VG)

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Chocolate, passion fruit, coconut

Carrot cake, camomile ice cream, orange, raisin

Tiramisu, coffee ice cream

A selection of cheese

 

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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