Vegetable selection

Traditional braised red cabbage & apples

Broad beans in parsley sauce

French beans

Buttered carrots

Potatoes Boulangere with rosemary

Gratin daulphinoise

Celeriac daulphinoise

Oven roasted potatoes with garlic & rosemary

Sliced potatoes baked with tomato & basil

Creamy mashed potato with butter or garlic & olive oil

Puree of Swede, parsnip & carrot

Oven roasted sweet potatoes

Local hot new potatoes

Crushed new potatoes with black pepper

Fluffy rice

Oven roasted winter vegetables

Oven roasted summer vegetables

Compote of glazed shallots


Gratin of beetroot

Leeks in béchamel sauce

Baby summer vegetables with lemon vinaigrette

Cauliflower cheese

Please note that the above choices are served with the plated main course selections