Menu - Rascills

lemon curd

with fruit biscuits

with parmesan crisp

with brioche croutons& white truffle oil

with truffle croutons& poached quail egg

crispy mozzarella balls

with crackling; roast potatoes; Yorkshire pudding; seasonal vegetables; apple& roast gravy

with roast potatoes; Yorkshire pudding; seasonal vegetables &beef gravy

With toffee sauce vanilla ice cream. Wine Pairing: Botrytis Riesling; Tasmania 75ml £9.50

with mulled cranberry compote cinnamon ice cream

with fruit crackers (4 cheeses £5 supp)

with seared scallops truffle sage butter

slow cooked egg; hollandaise sauce brioche croutons

With roast beetroot; apple scallop veloute. Wine Pairing: Pinot Gris; Villa Wolf; Pflaz; Germany 125ml £5.50

caramelised onions goat cheese

With quail egg parmesan crisp. Wine Pairing: Barrel fermented Rioja Blanco; Spain 125ml £4.75

Creamed spinach; roast baby onions; onion puree; potato fondant red wine sauce. Wine Pairing: Rioja Crianza; Spain 215ml £4.50

Wine Pairing: Ferreira Port; Portugal 75ml £4

with braised red cabbage; parsnip puree; sausage roll; cider fondant potato &cider sauce

with bacon; quail egg Caesar dressing

with cucumber; dill; apple& horseradish crème fraiche

black puddin puree; apple bacon salad