Seasonal Roast

The roast

• Sea Salted Pork Belly with Apples and Sage
• Boneless Leg of Lamb studded with Rosemary and Garlic, with a Herb and Garlic Aioli
• Rib of Beef with Horseradish Crème Fraîche and a Selection of Mustards

Served on our handmade wooden boards for each table, with artisan breads and butter.

Vegetarian

• Spinach and Parmesan Roulade with a Tomato and Chilli Jam
• Field Mushroom Gratin with Breadcrumbs, Parmesan and Parsley

Salads

• Crispy Sea Salt Potatoes
• Red and White Coleslaw with Kohlrabi and Chives
• French Bean and Mange Tout with Roasted Hazelnuts and Oranges
• Watermelon, Feta, Mint and Toasted Sunflower Seeds
• Roasted Winter Root Vegetables with Oregano Feta
• Broad Beans with Crispy Pancetta, Herbs and a Sherry Vinegar Dressing
• Four Rice Salad with Gooey Shallots and Tomato Pesto
• Roasted Vegetable Couscous with a Harissa Dressing
• Isle of Wight Tomatoes, Bocconcini and Basil with Balsamic Drizzle
• Pear and Walnuts with a Roquefort Dressing and Herby Croûtes
• Mixed Leaf Salad with Avocado, Cucumber Ribbons and a Lemon and Garlic Vinaigrette

Puddings

• Rich Chocolate Brownie with Homemade Honeycomb Ice Cream
• Apple, Cinnamon and Almond Crumble with Clotted Cream
• Chocolate and Salted Caramel Roulade
• Berry Eton Mess
• Chocolate and Ginger or Chocolate and Raspberry Torte with Clotted Cream
• Individual Pavlovas with Whipped Cream and Berries
• Italian Lemon Roulade with Blueberries
• Sticky Toffee Pudding with Crème Anglaise
• New York Vanilla Cheesecake with Cointreau Fruits
• Decadent Chocolate and Grand Marnier Mousse with Homemade Shortbread

Followed by coffee, tea and infusions.