Le Vacherin

3 courses for £ 49.00 per person, glass of Prosecco for Mothers on arrival

Les Hors D’Œuvres

• Caramelized parsnip velouté, diced Bramley apple & parsnip crisps

  (d-s-w) (v)

• Potted duck liver, pickled cauliflower, rhubarb compote & pain d’épice

  (d-n-s-w)

• Escargots de Bourgogne, garlic & parsley butter (6)

  (c-d-n-s-w)

• Hot smoked Loch Fyne salmon, pickled baby beetroot, horseradish sorbet & cucumber oil

  (d-f-s)

• Moules marinières, garlic & parsley baguette

  (c-d-m-s-w)

• Twice baked goats cheese soufflé, red chicory & walnuts

  (d-n-s-w) (v)

Les Plats Principaux

• Wild mushroom tortellini, aged parmesan & wild rocket

  (d-n-s-w) (v)

• Supreme of cod, tempura cheek, braised baby leeks, garlic & saffron sauce

  (c-d-f-s-w)

• Fillet of Sea bass, crab raviolo, Wye valley asparagus, brown shrimps & caviar velouté

  (c-d-f-s-w)

• Glazed Ox cheek, truffle Swede purée, salt baked baby carrots & potato Anna

  (d-s-w)

• Confit rabbit leg, pomme purée, stuffed cabbage & English mustard

  (d-s-w)

• Aged Hereford Sirloin, roast potatoes, Yorkshire pudding, horseradish, sauce with honey glazed carrots, roast parsnips & buttered kale

  (d-s-w)

Les Desserts

• Selection of French farmhouse cheeses, chutney & cheese biscuits

  (d-n-w) £8.50 supp.

• Passion fruit, mango Pavlova & mascarpone Chantilly

  (d-s)

• Baked Lemon tart, French meringue, frosted almonds & crème fraîche

  (d-s-w)

• White & dark chocolate torte & pistachio Ice-cream

  (d-n-s-w)

• Vanilla crème brûlée & lemon madeleine

  (d-s-w)