Gary Rhodes September Menu
Chef's Talk
Meet & Greet
Venison Wellington
Fillet of fallow deer venison, mushroom duxcelle, spinach and encrusted in puff pastry on braised and pureed celeriac, roasted shallots and a redcurrant jus.
My Lovely Front of House Team
White Crab & Clam Linguini
Fresh egg pasta served with a coriander, lime, ginger, chili, spring onion and olive oil.
My Guests
Duck Breast
Pan raosted duck, swede puree, rosti potato, parsnip crisps & red wine jus.
My Guests
Butternut, Nut Roast (vegan)
Nut roast with cashews, roast cauliflower & puree with basil oil.
Team Photo
Apple Crumble & Saffron Custard
Vegan & gluten free
Saffron & Vanilla Custard
This is a vegan custard
My Guests
Glass of Bubbles
Shortbread Biscuits
They just melt in the mouth.