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![]() Fillet of beef with cepe mushrooms, swede, cheddar cheese and purple potatoes Braised shoulder of 'Lighthorne lamb' with sweetbreads, cumin cornbread, poached rhubarb, yoghurt and cucumber Breast of gressingham duck with confit leg croquettes, red cabbage puree, crème fraiche, glazed chestnuts and crushed parsley root Sole fillets with salted grapes, grape jelly, spinach mousse and creamed potato Poached fillet of brill with dressed white crab meat, brown toast foam and a marrowfat pea custard |
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