The Roast

First Course / Roasted Butter Nut Squash Soup With Roasted Seeds And Truffle Oil (V) Lamb Liver Pate With Salted Cracker And Pickled Onions Cream Woodland Mushroom Bruschetta with Roasted Garlic (v) Celeriac And Apple Remoulade with Torched Mackerel (V) Ham And Pickle Terrine With Piccalilli Smoked Trout With Watercress Cream, Quails Egg and Potato Slow Roasted Jammy Tomatoes with Goats Cheese Basil Oil and Pasta (V) Salt and Pepper Chicken Wings with White BBQ sauce The Roast / Hereford Beef With Caramelised Shallot Puree, Jus And Beef Dripping Roast Potato’s Lemon And Garlic Flattie Chicken With Lemon Roasted Potatoes And Carrots Herb Roasted Rolled Lamb With Celeriac Puree, Garlic And Rosemary Roasted Potato’s And Lamb Jus Slow Cooked Pork Belly with Apple Sauce, Salted Crunchy Crackling and Pomme Anne Lamb Rack with Mint and Pea Crumb with Jus Cauliflower Steak With Cauliflower Puree And Roasted Kale And Toasted Spiced Nuts (v) Roasted Sole with Lemon and Capers with herbed New Potato’s Seasonal Vegetable Terrine With Walnut And A Vegetable Reduction (V) Slow Braised Short Rib With Red With Jus And Potato Puree Seasonal or monthly special Choice of Sides for all to Share Sweet Treat / Sticky Toffee Apple Pudding With Hot Toffee Sauce And Vanilla Bean Ice Cream White Chocolate Creme Brûlée with Seasonal Berries and Shortbread Bitter Chocolate Mousse With Salt Winter crumble with Creme Anglaise Honey and Lavender Poached Pear With Honey Ice Cream and ginger