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STARTERS:
Vegetable broth, herb roasted croutons
Wild garlic mushrooms, herb baked croute, rocket & balsamic leaves
Asian chicken warm salad (chicken pakora, chicken bon bon, sticky sesame seed skewer)
MAINS:
Seared salmon with braised fennel, green beans dauphinoise potato and a chervil velouté
Roast chicken breast served with seasonal vegetables, roast potatoes, sage and onion stuffing, Yorkshire pudding and gravy
Garlic roasted butternut squash and pea risotto, topped with micro cress salad & herb oil
DESSERTS:
Raspberry & white chocolate cheesecake, raspberry gel
Homemade triple chocolate brownie, with a mixed berry compote and raspberry dust
Sticky toffee pudding with butterscotch sauce
We will also be serving pulled pork served in floured baps, with sage and onion stuffing, rich gravy and herb roasted potatoes during our evening reception.
If you have any allergies or dietary requirements, please contact Abbie or Luke directly.
For all the days along the way
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