Cruiser Commissioning Supper
Starters
Gravadlax, Lemon and Dill Crème Fraiche, Sourdough - A
Ham Hock Terrine, Piccalilli, Melba Toast - B
Roast Vegetable Bruschetta, Hazelnuts, Basil Pesto (vn) - C
Mains
Roast Duck Breast, Confit Leg Bon-Bon, Fondant Potato, Celeriac, Chantenay Carrots, Port Jus (gf) - D
Roast Monkfish, New Season Potatoes, Spring and Sea Vegetables, Saffron and Lemon Cream (gf) - E
Baked Fennel, Preserved Lemon and Olive Tagine, Cous-cous, Pomegranate, Chermoula (vn) - F
Desserts
Gooey Chocolate Brownie, Spiced Rum and Chocolate Sauce, Madagascan Vanilla Ice Cream (gf) - G
Spiced Fig, Red Wine Syrup, Orange, Pistachios, Honeycomb, Crème Fraiche (gf) - H
Classic Crème Brulee, Caramelised Apples, Raspberry Granola (gf) - I
£35 per head
£39 non members
