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Greg Davies Pre Show Dining Menu

Smoked bacon, leek and gruyere tart served with and fennel and endive salad and a tomato dressing
Chef’s soup of the day (v)
Served with a bread roll
Plum tomato and buffalo mozzarella bruschetta with rocket pesto

Main Course
Braised chicken in red wine, shallots, mushrooms and bacon with dauphinoise potato

‘Mill close farm ‘feather blade of beef braised in local ale served on crushed Herb Potato
with roasted Root vegetables glazed in Honey and Thyme

Honey roasted vegetables with cumin and fig cous cous and tomato oil (v)
Tarte tatin with vanilla pod ice cream (v)

‘Jack Daniels’ infused chocolate Torte with Chantilly cream and berry compote (v)

Seasonal Fresh Fruit platter with raspberry sorbet (v)


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