To Start (one of):
- Fine goat cheese, Balsamic beetroot, green leaf herb salad, lemon dressing (veggie).
- Roasted garlic and cumin squash with toasted hazelnuts (vegan).
To Follow (one of):
- Braised ox cheek, honey roast parsnips, artichoke puree, mustard mash, ox gravy.
- Seasonal ravioli served with fresh basil, fine olive oil and aged balsamic vinegar (vegan).
To Finish (one of):
- Chocolate Nemesis cake, orange zest, crème fraîche orange curd, candy cocoa nibs (veggie).
- Blackcurrant sorbet and chocolate sorbet with fresh mint (vegan).
Peter and Kim
