Menu Option 1:
Starter
Foreman’s Smoked Salmon Rillettes
bitter leaf salad, pickled vegetables
Main Course
Roasted Norfolk Chicken
peperonata potato, green olive tapenade, squash puree
Dessert
Treacle Sponge
burnt orange custard
Menu Option 2:
Starter
Spiced Winter Squash (VG)
toasted seed pesto, pumpkin puree
Main Course
Salt Baked Celeriac (VG)
vegan dauphinoise potato, wild mushroom fricassee, charred hispi cabbage
Dessert
Espresso Martini Pannacotta (VG)
mikado stirrer
V = Vegetarian
VG = Vegan
GF = Gluten Free
**Vegan option available
PLEASE NOTE: All Meal Options and Dietary Requirements must be submitted by 17:00 on Wednesday 8th November 2023 in order for them to be catered for.
If you do not submit a meal before the deadline, you will be given the menu option 1 by default. If you submit any dietary requirements after this deadline, we can not guarantee that it will be catered for. Thank you for your understanding.
Please review the Terms & Conditions for this event and submit this form.
