Double Cream Brie And Spiced Roasted Pear Grilled On Baguette
Caramelized Onions, with Roasted Fig on a Crisp Crust
Smoked Artichoke & Chèvre Blended Together and Stuffed Into A Crimini Mushroom Cap
A Blend Of Ten Vegetables In A Mildly Spiced Samosa. Served With Either A Spicy Cilantro Yoghurt Dip Or A Sweet Tamarind Dip
Seasonal Wild Mushrooms Roasted With Port & Thyme Topped With Truffle Pecorino In A Flaky Tart.