Fresh prawns delicately coated in a creamy, tangy cocktail sauce, served atop a bed of crisp lettuce with buttered bread to the side.
Served with mixed beetroots, candied walnuts and jerez vinegar jelly
Served with sourdough bread and pumpkin seed granola
Served with wilted spinach, lavar bread potato terrine, chestnut and artichoke puree with red wine jus
Served with roasted garden squash sauce, crispy sage and pumpkin seeds.
Served with creamed brussel sprouts, mulled wine braised red cabbage and a beef jus
Served with sage and cranberry stuffing, seasonal veg, goose fat roast potatoes, pigs in blankets Yorkshire pudding and turkey jus.
Served with caramel sauce and a ginger crumb
Served with amoretti biscuit crumb and vanilla ice cream
With brandy custard and honeycomb ice cream
