September Lunch for Less

Warm tartlet of salmon and prawns, pickled fennel and cucumber salad, lobster bisque, dill oil
Baby burrata, from Naples, heritage beetroot, blackberries, walnut pangrattato and apple balsamic

Fillet of Cod, sundried tomato crust, courgettes, peas and basil
Pressed feather blade of beef, seasonal greens, mustard seed mash, Timothy Taylor ale gravy and a little mushroom and caramelised onion wellington
Indian Spiced lentil cakes, kachumber salsa, pickled mango ketchup, tandoori little gem, cheese’n’onion bhaji

Plum posset, lemon and almond madeleines
Chocolate Sticky toffee pudding, whisky and brown butter ice cream