Extras

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Amuse Bouches

 

Wild Mushroom soup topped with Mushroom Foam (v)


Beef Consommé topped with a Horseradish Foam


Sweetcorn Velouté topped with Chorizo Foam


Spanish Gazpacho served with Cucumber Jelly & Basil (v)


Celeriac & Herefordshire Apple Velouté (v)


 

 

Sorbets

 

Cucumber


Elderflower


Chase Gin & Tonic


 

After Dinner

 

British and Continental Cheeseboard served with Figs and Frozen Grapes


Homemade Petit Fours


James Gourmet Coffee and a Selection of Teas


 

This is merely a selection of ideas. Please contact us for a copy of our complete menus.