Three Course Menu
Starters
Umami-rich sundried tomato and roasted red pepper soup, warm crusty bread roll (vegan)
Crayfish salad – crayfish, onion, tomatoes, cucumber, leaves, fresh chili, pomegranate seeds, mango lime dressing
Deep fried brie wedges, port and cranberry sauce (v)
Mains
28-day dry aged 8oz beef steak, slow braised in beer and onions served with a rich Malbec gravy
Whole chicken breast wrapped in Serrano ham, stuffed with a sundried tomato, feta, served with a lemon and thyme sauce
Individual stilton, portobello mushroom and spinach wellington, red wine jus (v)
Individual sticky beetroot and butternut squash wellington, white wine gravy (vegan)
All served with seasoned roasted new potatoes and seasonal vegetables
Desserts
White chocolate and Biscoff cheesecake with fresh strawberries
Fresh berry bowl with raspberry sorbet and pomegranate seeds (vegan)
Individual cheese plate – Isle of White crunch cheddar, creamy brie, Shropshire blue, biscuits, grapes, celery, caramelized red onion chutney
Tea, filter coffee & mint chocolates included