Starter
- Winter salad of carrot, falafel, and tahini, with home made flatbread
- Tagliatelle with rocket, truffle oil, roasted sunflower seeds and parmesan (GF)
- Okanomiyaki, nori mayonnaise, crispy onions, seaweed salad
- Roast fillet of bream, with leeks, pickled grapes crispy kale
- Asian tofu cakes with cauliflower pakora, coriander, and chilli purée (Only as a vegetarian option)
Main
- Ballotine of Turkey with port and sage stuffing, duck fat roast potatoes, carrot purée, sprouts and jus
- Roast chicken breast, cauliflower purée, buttered cabbage, matchstick potatoes, jus
- Roast chump of lamb, duck fat roast potatoes, carrot purée, sprouts and jus*
- Beef Wellington*
- Grilled fillet of bream, parsnip purée, steamed spinach, chive and dash sauce
*There is a£5.00+VAT per head supplement for the beef Wellington and roast chump of lamb.
Vegetarian Main
- Baked globe artichokes, mushroom and seed stuffing, vegetable jus
- Carrot polenta with broccoli, beetroot and shiitake mushrooms
- Celeriac Wellington (only available if the main group have the beef)
