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