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Celeriac veloute with Champagne cream
Mull of Kintyre cheese soufflé with grapefruit & pomegranate, burnt orange dressing
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Warm piquillo pepper stuffed with manchego & sautéed wild mushroom,
avocado dressing
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Roast butternut squash ravioli with sage beurre blanc
Homemade linguine with sauteed ceps & Jerusalem artichokes
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Dessert menu inclusive
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