Canapes
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Chef’s appetiser
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Roasted Jerusalem artichoke, goat’s cheese mousse, artichoke puree, lemon gel, candied pine nuts
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Venison carpaccio, egg yolk puree, pickled shallots, capers, watercress
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Gin and beetroot cured salmon, beetroot mousse, textures of beetroot
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Roast strip loin of beef, duck fat fondant potato, parsnip puree, braised red cabbage, bunched carrots, red wine jus
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A selection of cheese
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Snowball
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Chocolate roulade
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Coffee & petit fours
160.00 Per Person
Please note: Some dishes may contain more ingredients than are listed. If there is something you cannot eat please let us know. A discretionary 12.5% service charge will be added to your bill, this is split between all staff, both front of house and kitchen staff.
