The Classroom
Spring A La Carte
Starters
- Asparagus wrapped prosciutto, truffle hollandaise and a poached duck egg
£9
- Ham hock terrine served with toasted brioche and a sweet apricot and rum chutney
£11
- King prawn, mango and avocado salad with a lime and chilli dressing
£12
- Tempura battered cauliflower with olive tapenade and crushed cashew nuts (Ve)
£8
Mains
- Pan roasted chicken supreme, creamy wild mushroom sauce, chive mashed potato and tenderstem broccoli
£18
- Lamb rump served with salsa Verde, potato fondant with buttered asparagus and petit poi
£22
- Creamy miso corn linguine pasta finished with sundried tomato and fresh parsley (Ve)
£16
- Sea trout served with samphire, roasted red peppers, sauteed new potatoes and a dill and chorizo velouté
£22
Desserts
- Birthday cake cocktail served with shortbread (V)
Pinnacle cake vodka, chocolate liqueur, Amaretto, Cream (V) £12
- Chocolate and strawberry mille feuille with a rich chocolate sauce (V)
£10
- Lemon posset served with a vegan crumb and candied lemon skin (Ve)
£9
- Frangelico cheesecake served raspberries coulis and crushed hazelnut
£10