Details
3 course menu designed by Marco with a glass of champagne. Also includes a signed and personalised hardback copy of White Heat 25th Anniversary edition and the chance to meet Marco on the day.
There are three choices for starter main and dessert with a meat, fish and vegan option for starter and main.
There are three choices for starter main and dessert with a meat, fish and vegan option for starter and main.
ON ARRIVAL
Taittinger Brut Réserve, France
Freshly Baked Sourdough
English Salted Butter
Martini Green Olives
Cerignola
HORS D’OEUVRES
Salad of Beetroot & Goat’s Cheese (v)
candied walnuts, merlot vinegar
(vegan alternative available)
Smoked Salmon
properly garnished, brown bread & butter
Potted Duck with Green Peppercorns
toasted sourdough
MAIN COURSE
28 day – dry aged fillet of beef Wellington
Maxim’s mushroom duxelle, buttered English leaf spinach, Madeira roasting juices
Wheeler’s Classic Fishcake
sauce tartare, poached egg, lemon, buttered English leaf spinach
Macaroni cheese
fricassee of wild mushrooms
SIDE ORDERS (£6.50 SUPP.)
Creamed Potatoes
Panzanella Salad
Sauteed Broccoli
House Fries
L.S.C. Onion Rings
Potato Croquettes
Braised Red Cabbage
Mixed Leaf Salad
PUDDINGS
Plum Pudding
brandy sauce
Alex James Blue Monday (v)
fig chutney & artisan crackers
Chocolate Mousse
chantilly and raspberry
COFFEE & TEA
A Selection of teas and coffees from Twinning's
served with chocolate brownie bites
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