What is the menu?
The menu is as follows:
Roasted Mediterranean vegetable tart with goat’s cheese, pepper coulis and young rocket.
Roast breast of Gressingham duck, confit fig & fennel, dauphinoise potatoes, girottine cherry jus.
(V) Country vegetable risotto with grand Padano, tomato compote and young rocket.
Peach Melba cheesecake with raspberry crumble and coulis.