the menu

a pre-dinner tipple
A glass of bubbly from the Loire Valley

to begin
Squash, Ginger and Orange Soup with Homemade Gammon and Cider Pâté and Mini Yorkshire Puddings

to cleanse the palate
Fennel and Blood Orange Slices

the main course
Beef and Mushroom Roulade (or Mushroom Parcels for vegetarians) served with Red Onion and Juniper Purée, Wilted Swiss Chard and Spinach, and Homemade Linseed Rolls

to finish
A choice of Beetroot Ravioli filled with Apple and Cardamom Compote or Eve’s Chocolate Brownies, both served with Vanilla Bean Ice Cream