Description
MENU:
Starters:
Wild Mushroom Arancini balls, with Mustard cream
(Soy/Gluten)
Beetroot, apple and dill Bruschetta with cashew cream
(Nuts/Gluten)
Main Event:
Sweet Potato, Red Onion and Sage Wellington, with Cranberry and Chestnut Stuffing
(Gluten)
Herby Sea Salt Roast Potatoes
Cauliflower no-cheese
(Soy)
Somerset Cider Spiced red cabbage
Maple Roasted Roots
Caramelised Shallot and Red Wine Gravy
Desserts:
Warm Apricot tart, with Vanilla ice cream
(Gluten/Soy)
Black Forest Chocolate Brownie Pudding
(GF)
