Menu Option 1:
Foreman’s Smoked Salmon Rillettes
bitter leaf salad, pickled vegetables
Roasted Norfolk Chicken
peperonata potato, green olive tapenade, squash puree
burnt orange custard
Menu Option 2:
Spiced Winter Squash (VG)
toasted seed pesto, pumpkin puree
Salt Baked Celeriac (VG)
vegan dauphinoise potato, wild mushroom fricassee, charred hispi cabbage
Espresso Martini Pannacotta (VG)
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.