‘This British Seasonal Menu has been created so that you can sample the best of local produce at the height of it’s season. This evening has been designed as a fine dining experience for all to appreciate. Enjoy!’
Level 3 Professional Cookery
Thursday 3rd December 2015
6:30pm – 8:00pm
Pan-fried Wood Pigeon breast served on a nest of salad, with flavours of hazelnuts and apple.
Oak-smoked Mackerel accompanied with crunchy Mussels, fennel sorbet and beetroot served three ways.
Pork Wellington served with honey glazed carrots, potato terrine, apple puree and a peppercorn and red wine jus.
Orange mousse served with chocolate sponge and an almond brittle.
A vegetarian option is also available.
Student Sam Archer brings to you his first dining experience.
Roots Restaurant is a training environment and your patience is greatly appreciated.