Sunday 30th March
3 courses for £ 49.00 per person, glass of Prosecco for Mothers on arrival
Les Hors D’Œuvres
Caramelized parsnip velouté, diced Bramley apple & parsnip crisps
(d-s-w) (v)
Potted duck liver, pickled cauliflower, rhubarb compote & pain d’épice
(d-n-s-w)
Escargots de Bourgogne, garlic & parsley butter (6)
(c-d-n-s-w)
Hot smoked Loch Fyne salmon, pickled baby beetroot, horseradish sorbet & cucumber oil
(d-f-s)
Moules marinières, garlic & parsley baguette
(c-d-m-s-w)
Twice baked goats cheese soufflé, red chicory & walnuts
(d-n-s-w) (v)
Les Plats Principaux
Wild mushroom tortellini, aged parmesan & wild rocket
(d-n-s-w) (v)
Supreme of cod, tempura cheek, braised baby leeks, garlic & saffron sauce
(c-d-f-s-w)
Fillet of Sea bass, crab raviolo, Wye valley asparagus, brown shrimps & caviar velouté
(c-d-f-s-w)
Glazed Ox cheek, truffle Swede purée, salt baked baby carrots & potato Anna
(d-s-w)
Confit rabbit leg, pomme purée, stuffed cabbage & English mustard
(d-s-w)
Aged Hereford Sirloin, roast potatoes, Yorkshire pudding, horseradish, sauce with honey glazed carrots, roast parsnips & buttered kale
(d-s-w)
Les Desserts
Selection of French farmhouse cheeses, chutney & cheese biscuits
(d-n-w) £8.50 supp.
Passion fruit, mango Pavlova & mascarpone Chantilly
(d-s)
Baked Lemon tart, French meringue, frosted almonds & crème fraîche
(d-s-w)
White & dark chocolate torte & pistachio Ice-cream
(d-n-s-w)
Vanilla crème brûlée & lemon madeleine
(d-s-w)
