Available Saturday 13th and Sunday 14th February
£30 per head
Starter
Celeriac and truffle soup
Candied beetroot, walnut and goats cheese salad
Native oysters with Biddenden sparkling wine jelly, mascapore and watercress
Seared foie gras, chicory and black diamond salad, served with black Muscat wine
Main
Jerusalem artichoke and pearl barley
Corn fed chicken breast with wild mushrooms and truffle jus
Guinea fowl stuffed with shallots and bacon served with salsify
Lobster and chips (add £5 surcharge)
Dessert
Crème brulee
Lemon tart with blood orange sorbet
Chocolate and passion fruit fondant
Cheese board
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment