Join us for a decadent 3 courses with amuse bouche and paired wines. All reservations can be made at email@example.com. Location will be announced the day in advance.
Amuse Bouche: Candied fennel served over a bed of celriac puree and a sweet potato crisp
1st Course: Anise, Ginger, and Sage butternut soup with a sage cream
2nd Course: Rack of lamb served over a bed of wilted greens, celriac puree and with candied garlic and a madeira reduction
3rd: Molton dark and white chocolate fondant with basil
Menu will be released 2 days in advance, can accomodate for vegetarians.
50£/person with wine pairing
40£/person without wine pairing
Add a Comment