Vegetarian Menu 

Starters

Buttery Bonfire Potato Soup with Crispy Skins, Sour Cream and Chives

Charred Brassicas with Cerney Ash Goats Cheese, Quince and Roasted Hazelnuts

 

Mains

Salt Baked and Roasted Autumn Vegetables with Onion Puree, Swiss Chard and Red Wine Essence

Pumpkin and Sage Pithivier with Smokey Mash, Buttered Greens and Chestnuts

 

Desserts

Hot Chocolate Fondant with Hazelnut Milk Ice Cream

“Manchester Tart” Baked Custard Tart with Pear and Cinnamon Jam, Desiccated Chestnuts

Maple and Pumpkin Pie with Ginger Bread Ice Cream

Raspberry Trifle with Custard Cream Biscuit

Aged Perl Las with Devonshire Apple Dappy, Honeycomb

A Selection of Fine British Cheeses served with Fig Chutney, Celery, Grapes and Biscuits