Vegetarian Table d’hôte

Chef’s appetiser

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Beetroot and goats cheese Eton mess

Hazelnut gnocchi, apple, kohlrabi*

Textures of celeriac and mushroom*

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Mushroom tortellini, garlic, shallot, baby gem

New potato, textures of cucumber*

Squash, savoy cabbage, pumpkin seeds, cep*

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Chocolate, coffee, cashew nut ice cream

Pear, lemon, honey, Greek yoghurt

Prune parfait, date, Tokaji, mascarpone

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

* = These dishes can be vegan on request