BOWL FOOD SELECTOR
Cold Di shes • Chicken Caesar salad croquettes, spinach dressing, Caesar mayonnaise and anchovies • Monmouthshire beef bresaola, caper popcorn, picked cucumber with baby herbs • Spicy beef salad with Asian vegetables, glass noodles and peanut brittle • Monmouthshire cured duck pastilla with a chicory and apple salad • Lemon chicken, crushed pink potatoes with caper berries, pink peppercorns, roasted garlic • Severn and Wye salmon roulade, citrus mayonnaise, pickled cucumber and caviar pearls • Yuzu lemon, coriander and fennel pollen salmon Celeriac remoulade, caviar • Lemon chicken Crushed pink fir potatoes with caper berries, pink peppercorns and roasted garlic Vegetarian • Salad of heritage tomatoes, sun-blushed tomatoes, bocconcini, sweet black olives and orange dressing • Mushroom and blue cheese croquette, spinach dressing, Caesar mayonnaise and sun-blushed tomatoes • Salad of watercress, feta and candied orange, slow-roasted beetroot and oregano dressing (v) • Blue cheese mousse, caramelised endive, fresh apple, toasted walnuts, honeycomb dust (v) • Purple carrot, heritage beetroot and tomato tart with a Sparkenhoe crust and white onion cream (v) • Portobello mushroom, stuffed with peppers and spinach in crispy bread crumbs with a cherry tomato sauce • Salad of Watercress, Feta and Candied Orange with Slow-roasted Beetroot, Oregano Dressing
Des ser t s
• Mixed berry fool with meringue pieces • Fresh fruit salad • Rhubarb and custard trifle slice • Sticky toffee pudding with toffee sauce • Apple and sultana crumble tart with custard sauce
Menu items subject to change based on seasonal availability
V E G E TA R I A N
G L U T E N F R E E
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