Sides
Gratin Dauphinoise
Roasted New Potatoes, Olive Oil, Course Black Pepper, Fresh Mint
Maple & Thyme Glazed Chaternay Carrots.
Honey Roasted Piccolo Parsnips
Hispi Cabbage, Curly Kale, Pickled Shallots, Balsamic reduction
Baby Spinach, Shropshire Blue cheese, Beetroot & horseradish Dressing
Flame Grilled Summer Vegetables, Rapeseed, Garlic & Rosemary Dressing
Cauliflower Gratin Topped with Gremolata Crumb
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