Dinner Menu

Starter

TOMATO & GOATS CHEESE TARTE TATIN

Plum tomato tarte tatin with red onion marmalade, Ragstone goat’s cheese, wild

herbs & basil oil dressing

Main

DAUBE OF BEEF, PARSNIP PUREE

7oz marinated feather blade steak in red wine & thyme, served with confit Savoy

cabbage, parsnip puree garnished with button mushrooms, pancetta and glazed

button onions

STEAMED BROWN ONION & WILDMUSHROOM RAGOUT CRUMBLE (V)

Parsnip mash, grilled oyster cap mushrooms, herb & caper dressing

Dessert

FOREST BERRY CHEESECAKE

Amaretto crumb, ginger syrup, blueberry gel

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