Saturday the 13th
3 Course Valentine's Day Menu
Due to high demand deliveries will be by 4pm
Soda Bread & Whey Butter
Scallops with Roast Cauliflower, Fennel & Olive Salad, Chorizo
Beef Chateaubriand with Fondant Potato, Roast Carrot Puree, Black Kale & Thyme Jus
Dark Chocolate & Apricot Tart, Neal's Yard Crème Fraiche
Allergens - Gluten, Milk, Shellfish, Eggs, Sulphur Dioxide & Sulphites
3 Course Vegetarian Valentine's Day Menu
Soda Bread & Whey Butter
Cauliflower Soup, Wild Mushrooms, Chive Oil
Watercress & Cashew Roulade with Fondant Potato, Roast Carrot Puree, Grilled Veg & Roast Garlic Jus
Dark Chocolate & Apricot Tart, Neal's Yard Crème Fraiche
Allergens - Gluten, Milk, Eggs, Nuts, Sulphur Dioxide & Sulphites
Add Wine: Menu
Our recommended wines:
Prosecco Valdobbiadene Superiore DOCG Millesimato Brut, Organic, Tenuta Collagu, Fidora, Veneto, Italy 2018: Light straw in colour, with a refined aroma of crisp apple and pears, and a hint of fresh sweet lemon and citrus blossom. Direct, mineral, dry and fresh.
Cochon Volant Rouge, Organic, Château de Caraguilhes, Corbieres, Languedoc, France 2019: Juicy red fruit and well integrated tannins. Great with red meats.
Perola do Lima Vinho Verde, Adega Ponte Lima, Portugal 2019: Zesty lime and green apple flavours, slight refreshing spritz.
GUY'S HEATING INSTRUCTIONS, TIPS AND ALLERGENS ARE INCLUDED.
Provenance- small batch sourdough from Charlton Bakehouse – whey butter from Keen’s farm in Somerset - meat from Swaledale, Drings Butchers & Stockings farm in the Chilterns – fish from Ellis & Jones & Lambton & Jackson - fruit and veg from Natoora & London French Garden – cheeses from Neal’s Yard Dairy.