Plated Menu

with pork tenderloin, meat juices & pea puree

salt baked beets, whipped goat's cheese & basil oil

with rye crostini, celeriac remoulade & caper berries

with poached egg & fennel croutons

with Chanteney carrots, cauliflower puree, purple sprouting broccoli, potato fondant & red wine jus

with mushroom duxelles, wilted spinach, saffron Parmentier potatoes & Cognac cream sauce

with gremolata on a bed of sweet potato & bean cassoulet

with cauliflower steak, tomato concasse, baba ghanoush & citrus cous cous

Roasted with redcurrant & Balsamic glaze

with sesame yuzu

(mashed potatoes with Fussels extra virgin oil)

with garlic & toasted almonds

roasted with Rosemary & Thyme

toffee sauce, strawberries & ice cream

with macerated berries & vanilla mascarpone

with orange sables & Chantilly cream

fruit coulis &b vanilla ice cream