SANDRINGHAM MENU Sourdough baguette, sea salt & chive butter chive butter
MAIN COURSE
DESSERT
STARTER
ROAST SUPREME OF CHICKEN Fondant potato, tenderstem ende r s t em broccoli, pea purée, chicken jus ROAST LOIN OF COD Crushed new potatoes, lemon & caper beurre blanc, green beans BRAISED BEEF FEATHER BLADE C hive mash, wilted greens, red wine jus
VANILLA CRÈME BRÛLÉE Orange shortbread
HAM HOCK TERRINE Balsamic onion chutney, fresh baked sourdough
WHITE CHOCOLATE & RASPBERRY CHEESECAKE Fresh raspberries, raspberry gel MILLIONAIRE SHORTBREAD TART Shortbread crumb, chocolate mousse ice cream
BEETROOT CURED SALMON Horseradish snow, watercress, pickled shallots SMOKED DUCK BREAST Baby gem, apple, walnut, grapes, blue cheese, herb oil
RASPBERRY ETON MESS (VG)
ROASTED VEGETABLE WELLINGTON (VG)
ROASTED BUTTERNUT SQUASH SOUP (V) Cheddar croute
T omato & basil sauce, roasted new potatoes, wilted spinach
Tea, coffee & petit fours
6
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