Menu
New season Cambridgeshire asparagus with
a coddled pheasant egg dressing
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Hand cut strozzapreti with black truffles,
chicken stock, butter and parmesan
or
Hand cut strozzapreti with black truffles,
mushroom stock, butter and parmesan (V)
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Glazed short rib of beef with wild garlic,
creamed potato and morels
or
Double baked Montgomery’s cheddar soufflé
with a fondue of leeks and mushrooms (V)
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A selection of cheeses
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Vanilla and elderflower fool with milk meringue