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Richard Thompson Pre Show Dining
 

 Menu

Starter;

Warm Smoked bacon, leek and gruyere tart
Served on a fennel and endive salad with a tomato Vinaigrette

Carrot and Crème fraiche soup (v)
Served with a bread roll
 
Baked portabella mushroom filled with mushroom and leek duxelle and herb crust
Served on curly endive salad with sunblushed tomato oil
 
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Main Course;

Roast Chicken Breast with thyme infused jus
With rustic Sage and Onion Stuffing, crushed Herb Potato, and  a melange of seasonal vegetables glazed in chive butter

 ‘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

Courgette and Bulgur wheat parcel with tomato coulis 
Steamed Courgette bulgur wheat parcel filled with goat’s cheese, apricot and mint served with seasonal potato and vegetables
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Dessert;  

Chocolate Fudge Brownie(v)
With vanilla pod ice cream and chocolate and orange sauce

Sticky toffee pudding (v)
Served hot with sticky toffee sauce and Vanilla pod Ice Cream

Seasonal Fresh Fruit platter (v)
With raspberry sorbet


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