beetroot

 

Amuse Bouche

Wild Mushroom Velouté, White Truffle and Thyme

Starter

Salt Baked Beets, Candied Walnuts, Whipped Goats Cheese, Wild Herb Salad

Intermediate

Caramalised Onion Tart, Charred Baby Onions, Herb Oil

Main Course

Butternut Squash Ravioli, Sage Brown Butter, Aged Parmasan

Dessert

Assiette of chocolate

Coffee

Petit Fours