British Seasonal Menu

British Seasonal Menu

‘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!’

Sam Archer
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.
Main Course
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.