A Menu to Die For

Starters

Tomato and basil soup with warmed bread.
Vegetarian, vegan. Allergens: gluten.

Goat's cheese salad with beetroot and pickled walnuts.
Vegetarian. Allergens: dairy, nuts.

Asparagus and pea tart with rocket salad.
Vegetarian. Allergens: dairy, eggs, gluten.

Main

Roast cod with creamed potato, spinach and parsley sauce.
Allergens: dairy, fish.

Chicken casserole with dauphinoise potato.
Allergens: dairy.

Pasta bake with tomato, basil and torn mozzerella.
Vegetarian. Allergens: dairy, gluten.

Vegan chilli with tortilla chips and rice.
Vegetarian, vegan. Allergens: gluten.

Desserts

Lemon tart with sorbet and meringue.
Allergens: dairy, eggs, gluten, soy.

Panna cotta with passion fruit compote and biscotti.
Allergens: dairy.

Fruit salad with sorbet.
Vegetarian, vegan.

Dietary Requirements

All allergies and dietary requirements will be catered to by the venue. The chef will adapt your selected menu choice accordingly. Please make sure to include these at the time of booking.