(september – november)
drambuie chocolate cappuccino with fudge pieces and amaretti biscuit
chocolate and blueberry roulade with cassis sauce
raspberry and elderflower jellies with handmade shortbread and passionfruit
poached peach melba with fresh raspberries vanilla sponge and toffee ice cream
hazelnut and pear cheesecake with spiced fruit syrup
damson and ginger torte with grilled sugar plums
nougatine and white chocolate parfait with spiced pear centre, passion fruit and seasonal berries
blueberry and almond tart with black pepper ice cream, almond wafer and strawberry sauce
bitter chocolate and honeycomb terrine with poppy seed tuille and strawberry mint salsa
pumpkin and orange tart topped with pistachio caramel, served with spiced figs
trio of small desserts - apple strudel ice cream, apple tart and chocolate dipped cherry apples
spiced brioche and butter pudding with apricots served with amaretti custard
individual damson and apple crumble with cinnamon custard and maple syrup
cheese platter of dunsyre blue, brie and mull cheddar with dried apricots, walnuts and a selection of wafers and biscuits