Please choose from the below options
Roasted pumpkin and parsnip soup with garlic and thyme croutons
Pressed wild duck and pheasant terrine with truffle oil and tomato jam
Warm paprika spiced goat’s cheese crotain with spinach and dehydrated fig salad finished with plum compote
Rolled Norfolk turkey breast fillet stuffed with cranberry and orange served with roasted fondant potato and seasonal vegetables.
Spinach Butternut squash and toasted pine nut cake with buttered vegetable ribbons and tomato chive chutney (v)
Pan fried Scottish salmon with sweet potato and celeriac gratin buttered kale and white wine butter sauce