Menu

Starters :

Tomato and roasted red pepper soup (V)

Ham hock and pea terrine

Apple and celeriac remoulade, dressed roquette, artisan biscuits

Whipped chicken liver parfait

Red onion marmalade, frisée, toasted brioche

Main:

Medallion of beef fillet 5oz

Dauphinoise potatoes, celeriac, cavolo nero, haggis bon bon, red wine jus

Roast breast of corn fed chicken stuffed with black pudding

Garlic and thyme pomme purée, seasonal vegetables, crispy fried shallots, chicken jus

Wild Mushroom Risotto (V)

Goat’s Cheese – Rocket - Truffle

Desserts:

Chester sticky toffee pudding

Butterscotch sauce, vanilla bean ice cream

Dark chocolate and Baileys cheesecake

Seasonal berries, chantilly cream

Pavlova

Passion fruit curd, mango sorbet