FESTIVE BANQUET
FESTIVE BANQUET
STARTERS Ham hock terrine, fruit chutney, sourdough toast
Leek and potato soup served with poppy seed roll (PB)
MAINS
Turkey roulade stuffed with apricot and thyme, parsnips, heritage carrots, dauphinoise potatoes, Brussels sprouts, pigs in blankets and jus (NF) Sweet potato and butternut squash spiced tart, parsnips, heritage carrots, dauphinoise potatoes, Brussels sprouts plant-based gravy (PB) (GF) (NF)
DESSERTS Chocolate Brownie Cake served with chocolate sauce (NF) (GF)
Cinnamon swirl baked cheesecake, Morello cherry compote (PB)
Please send pre orders 2 weeks prior to your event date
KEY: (V) vegetarian, (PB) plant based/vegan (GF) Gluten Free, (GFA) Gluten free version available, (NF) Nut free All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.
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