- Mustard crust roast beef with Café de Paris butter, Yorkshire Puds
- Seafood pot pie, baby leek, saffron & fennel
- Slow cooked pea & ham soup with mint cream, lentil & herb loaf
- Lamb tagine with almond cous cous
- Sous vide whole roast chicken
- Maple & rosemary glazed roasted winter root vegetables
- Thyme & garlic roasted Pomme Chateau in duck fat
To finish we will enjoy
Molten dark chocolate fondant with vanilla bean ice-cream
Minimum 6 guests, Maximum of 14.