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Starters Roast celeriac and sage soup Parma ham with kohlrabi remoulade and toast Salmon rillettes with herb salad and toast Main Courses Confit duck leg with parsnip and red lentil mash and bilberry dressing Grilled seabass with clams, potatoes and garlic butter Caramelised onion rosti with chestnut stuffed mushrooms and cep ragout Desserts Pannetone and rhubarb trifle Sticky toffee pudding with vanilla ice-cream Mandarin sorbet This menu may change due to market availability |
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