Sample Menu

Starters
- Beef chianti croquettes served on red wine jus with pea shoots
- Florentine smoked haddock & cream cheese fishcake with sugar snap peas, broccoli and garden peas
- Crisp breaded artichoke flower with houmous, frisée lettuce and herb oil
Mains
- Tuscan pan-seared sea bass fillet served with a Tuscan tomato, olive & caper ragu, finished with fresh basil and lemon
- Crispy confit duck leg with Marco Pierre White potato gratin, sugar snap peas, tenderstem broccoli and red wine jus
- Pea & shallot ravioli with a green pesto and vegan parmesan
Desserts
- Chocolate & caramel cheesecake on an Oreo crumb base, served with vegan vanilla ice cream
- Warm sticky toffee pudding topped with caramelised banana brûlée, served with a rich toffee sauce and vanilla ice cream
- Macerated strawberry & elderflower Eton Mess with crushed meringue, vanilla ice cream and strawberry coulis