VEGETARIAN MENU

 

 

Violet and Jerusalem artichoke salad with marinated flat peach, goat’s curd and hazelnuts cooked in beurre noisette

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Ravioli of Coolea cheese with glazed salsify and girolles with a fricasse of peas, broadbeans and courgettes            

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Dessert

 

 

 

 

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Dessert

 

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Whilst we will do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen-free