WINEMAKERS LUNCH
LE TALBOOTH
SUNDAY 19TH MAY, 2019

STARTERS

TIAN OF CRAB, MAYONNAISE AND HERBS
BROWN BREAD CROSTINI, AVOCADO AND MELON BALLS

OR

VEGGIE: DARTOIS OF PEA AND ASPARAGUS (V)
CHIVE BUTTER SAUCE

MAIN COURSE

ROAST SIRLOIN OF BRITISH BEEF WITH FEATHERBLADE BEIGNET
DAUPHINOISE POTATO, ROASTED SHALLOT, SPINACH PURÉE, HERITAGE CARROT

OR

VEGGIE: BAKED WOODLAND MUSHROOM PUDDING (V)
TARRAGON CROQUETTE, BROCCOLI PURÉE, HERITAGE CARROTS

DESSERT

BLACKCURRANT DELICE WITH ANISEED SPICED PEAR
LEMON YOGHURT AND SHORTBREAD