Please view the menu options and let us know your choices when you RSVP!
Whilst we will cater for dietary requirements, allergens, and intolerances, unfortunately we cannot change the menu choices for preferences alone. Thanks for understanding.
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Starter 1: Wild mushroom and chive fricassee with toasted brioche and truffle oil (v)
Starter 2: Roasted butternut squash soup with coconut and coriander (vg)
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Main 1: Slow cooked Suffolk pork belly with braised red cabbage, chive mashed potato and red wine jus
Main 2: Roasted salmon fillet with baby potato terrine, squash and coconut purée, tender stem broccoli and charred spring onion
Main 3: Sweet potato, apricot and chickpea tagine with jewelled almond couscous (vg)
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Dessert 1: Raspberry ripple cheesecake with white chocolate ice cream (v)
Dessert 2: Sticky toffee pudding with toffee sauce and ice cream (vg)
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(v) - vegetarian, (vg) - vegan