The Menu

Table Nibbles
Rosemary and sea salt roasted almonds (v)
Mixed kalamata olives (v)
Parsnip, beetroot and sweet potato crisps (v)
Mini poppadums with mango chutney (v)
Country breads, music bread and olive oil (v)

Starter
Heritage tomatoes with tomato gazpacho, buffalo mozzarella and baby basil (V)

Mains
Slow cooked blade of beef with saffron risotto, watercress, gremolata and rosemary reduction
Ricotta gnocchi with pea veloute, minted greens and aged pecorino (V)

Dessert
Chocolate truffle cake with milk and honey ice cream and pistachio crumble

 
 

  

© British Bodyshop Awards 2012