Vegetarian Table d’hôte

Chefs appetiser

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Sweetcorn and coconut soup, burnt butter crumb, coriander (VG)

Textures of beetroot, horseradish, wild puffed rice (VG)

Celeriac, red cabbage, sherry vinaigrette (VG)

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Sweet potato gnocchi, cavolo nero, pumpkin seeds, yuzu (VG)

Textures of parsnip, mashed potato, poached pear (VG)

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

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Lemon meringue, Calvados, apple

Orange cake, ginger parfait, rhubarb (VG)

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