Braised Carrot, Apple, Olive, Pine Nut and Coriander.
Fennel and Red Pepper Salad with a Balsamic Glaze.
Lemon and Thyme Gnocchi served with Mushroom, Pea and Tomato Concasse, Fennel Cream
Giant Couscous with Red Pepper, Spring Onions and Walnuts.
Banana and Coconut Parfait and Almonds
Selection of Sorbets.
Please inform staff of any allergies.