Two tender crab meat cakes with traditional herbs bound with shrimp mousse. Accompanied by chili oil, lemon, chive, red pepper and frisée.
Fire roasted baguette, roasted plum tomatoes, caramelized onions and herbed Chèvre. Plated with Arugula purée, chive and balsamic reduction.
Warm Double Cream Brie, rosemary crostini, roasted garlic, toasted almonds, cranberry, herb oil, lemon preserve and pea tenders.
Tender Snails nestled in Cremini mushroom caps, garlic herb butter, Gruyere and chives
Lightly breaded and fried, Romescu, garlic aioli, red chilies, parsley, lemon and toasted sesames
Panko and sesame crusted french beans, honey-sambal aioli, lemon and parsley
Wild Mushroom Ragout, truffle oil and chive on baguette
Chicken liver Pâté, charred baguette, Castlefield Farms Port Jelly, pickled vegetables, Fleur de Dijon and Maldon salt flakes
Half Baguette served with butter and olive tapenade