|VALENTINE’S DAY MENU
£25 per person for three courses
£20 for two courses
(additional supplement on ‘surf & turf’)
Scallop Ceviche with Chilli, Lime, Coriander and Guacamole
Double Baked Gruyere Cheese Soufflé on Wilted Spinach with a Gruyere Sauce
Duck Rillette served with a Red Onion and Fig Relish and Crispy Baguette
Rolled Fillets of Lemon Sole on a Bed of Vegetables ‘en Papillote’
with Herb Butter and New Potatoes
Surf and Turf for Two:
Pan-Seared Fillet of Beef and Fennel-Poached Cornish Lobster Meat with Béarnaise Sauce, Potatoes Dauphinoise and a Medley of Green Vegetables
(*for two. £10 supplement each)
Chicken Supreme Stuffed with Wild Mushroom Risotto with
Tenderstem Broccoli and Baby New Potatoes
Vegetable Wellington with a Red Wine and Thyme Sauce, Mange Tout and Sugar Snap Peas & Potatoes Dauphinoise
Chocolate and Salted Caramel Délice
(Rich Chocolate Mousse on a Dark Chocolate Biscuit Base, Salted Caramel Glacé
with Candied Hazelnuts and Creme Fraiche)
Sticky Pear and Ginger Pudding for Two with Vanilla Cream (for two only)
Poached Pears with Star Anise and Saffron
A Selection of William’s Cheeses, Biscuits, Membrillo Jelly and Grapes
Oven heating at home required, cooking instructions will be given.
Menus listing all allergens can be provided.
Please email orders to firstname.lastname@example.org for collection on Saturday 13th February between 9am and 4pm.