FN50 Dinner Menu

Farm goat cheese with truffle cheesecake served with onion compote, smoked duck, blood orange and crispy bacon dust

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Beef fillet with duo of fondant potato, truffle potato presser served with Savoy cabbage, onion compote, young vegetables, purple mash, and sherry coulis

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Chocolate fondant with soft caramel centre served with vanilla and raspberry crème Anglaise

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Tea, coffee and petit fours

 

Vegetarian Starter & Main Course Options
 

Parcel of mozzarella, asparagus and sun–blushed tomatoes, served with fresh figs and balsamic glaze

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“Millefeuille” of aubergine with onion compote, brie cheese, ratatouille, kale, baby carrot and tomato sauce

Please note:  Dietary requirements must be pre-booked prior to the event, should the hotel not be informed of your requirements then regrettably they may not be able to accommodate them on the day of the event.