Sample Menus

Starters

Spiced Tomato Consommé with Angel Hair Pasta, Wild Kentish Mushrooms, Silken Tofu and Piquillo Peppers

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Gluten Free Brusheta with Caramelised Figs, Ricotta Cheese and White Onion Confit, Peppered Roquette Leaf Salad, Truffled Citrus Honey Vinaigrette

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Fine Herb and Pistachio Rolled Local Goats Cheese,
Carpaccio of Organic Beetroot, Burnt Orange and Oregano Dressing, Beet shoot Cress

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Main Course

Pearl Barley Rissotto, Sautéed Qourn and Smoked French Garlic, With Sun Blushed Tomatoes, Soft Herbs and Crispy Fried Brioche Rolled Baby Carrots

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Fricasseé of Black Olive Gnocchi, Artichoke and Salsify
Cepé Puree, Roasted Pumpkin Velouté, Pickled Oyster Mushrooms

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Lasagne of Creamed Polenta, Rosemary Roasted Vegetables, Kohlrabi and Vanilla, Watercress Salad, Baby Turnips and Carrot Foam

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Charged as Table d’hote Menu

Please choose your desert from the Table d’hote Menu
Or
From the Speciality Menu supplements apply