STARTERS (choose three)

Baby gem, with tomato, black pudding, and soft boiled egg
Mixed beetroot salad, with pickled walnuts, and Hereford goat’s curd
Devilled whitebait with tartar sauce
Pear and chicory salad with Colston Bassett dressing

FEAST

Whole roasted suckling pig, served with:
roast potatoes, mixed greens, roast parsnips, carrots and cauliflower cheese

DESSERTS (choose two)

Bread and butter pudding
Trinity House burnt cream
Apple and blackberry crumble and custard
Chocolate mousse