Seasonal Menu Suggestion
Red pepper and goats cheese mousse, served with red onion marmalade and parmesan tuiles
Tatton venison cooked with Madeira and porcini, served with celeriac rostis and creamed broccoli
Rhubarb and vanilla custard cranachan
Red pepper and goats cheese mousse, served with red onion marmalade and parmesan tuiles
Tatton venison cooked with Madeira and porcini, served with celeriac rostis and creamed broccoli
Rhubarb and vanilla custard cranachan