NEW YEAR'S EVE DINNER MENU AMUSE-BOUCHE Mushroom and shallot vol au vent (G, Mi, Sd)
STARTERS Seafood rillette bound in a light citrus, horseradish and dill crème fraîche (F, Mi, Sd) Or
Honey glazed goat’s cheese and fig tart with mixed leaves and cranberry relish (Mi, Mu, Sd)
INTERMEDIATE Champagne and raspberry sorbet fizz (Sd)
MAINS Roast venison striploin served medium with port wine jus, fondant potatoes, chantenay carrots and sugar snap peas (Sd) Or
Butternut and lentil Wellington with white wine vegetable gravy, fondant potatoes, chantenay carrots and sugar snap peas (G, Sd)
DESSERTS Chocolate marquise flavoured with whisky, served with vanilla bean sauce and freeze dried raspberry crumb (E, G, Mi, So)
Tea, coffee and petit fours (G, Mi, E, N, So)
ALLERGENS Dishes are prepared in our kitchens where all types of ingredients are used. Whilst care is taken, the use of shared equipment means we can’t guarantee that your food and drink will be entirely free from allergen contact. Celery - Ce Crustaceans - Cr Eggs - E Fish - F Gluten - G Lupin - Lu Milk - Mi Molluscs - Mo Mustard - Mu Nuts - N Peanut - PNut Sesame Seeds - Se Soya - So Sulphur Dioxide - Sd Vegetarian – V Vegan – Vg