CANAPÉS

Butternut arancini with truffle mayonnaise

Maple glazed pork belly topped with damson hoisin ketchup

Cured mackerel croustade with pickled beetroot & horseradish cream

AMUSE BOUCHE

Aerated onion velouté topped with Double Gloucester cheese foam

STARTER

Pan roasted scallops served with Jerusalem artichoke velouté served with crispy artichokes, sorrel and lemon oil

MAIN

Roast loin of Guiting Power venison served with port braised red cabbage, silky parsnip purée, hasselback potato and a brandy & green peppercorn venison sauce

DESSERT

Baked Fosseway honey custard served with cinnamon granola crunch, caramelised apple purée & green apple sorbet

PETIT FOURS

A duo of seasonal sweet treats