FIRST COURSES

Roasted red pepper soup, smoked paprika mascarpone (v)

Celeriac and celery velouté with truffle cream and toast (v)

 

MAIN COURSES

Tortellini of butternut squash served with toasted pine nuts and a sage and onion puree (v)

Risotto of pearl barley, roasted celeriac, parsnips crisps and whipped parmesan (v)

Haricot bean and tomato stew, basil foam and smoked paprika (v)
(v) - vegetarian dish

 

PUDDINGS

Glazed lemon tart with clotted ice cream

A selection of homemade sorbets and ices

Buttermilk panna cotta with poached strawberries with a balsamic and basil ice cream