New Year’s Gala Dinner
Amuse Bouche
Chef’s Selection of Snacks
First Course
Vicar’s Game Terrine, Red Onion Chutney
Golden Cross Tartlet, Pear, Walnut, Red Onion, Fresh Honey (V)
Second Course
South Coast Halibut, Bisque, Crayfish, Celeriac, Salsify
Glazed Maitake Mushroom, Gem Lettuce, Black Garlic (V)
Third Course
Beef Wellington, Truffle, Green Beans, Carrot
Vegetable Wellington, Truffle, Green Beans, Carrot (V)
Dessert
Dark Chocolate, Creameux, Mandarin, Pistachio (V)
Coffee, Tea & Petit Fours
Please make us aware of any dietary requirements or allergies.