Chef’s Appetiser
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Potato Salad with Truffle Mayonnaise and Crispy Quails Eggs (V)
Smoked Haddock with Poached Egg and Potato Soup
Roast Scallops with Pumpkin Puree, Pork Belly and Ham Hock
Foie Gras Terrine with Fig Chutney and Pickled Mushrooms
Carpaccio of Venison with Beetroot Salad and Blue Cheese
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Mushroom Tortellini with Wilted Spinach, Buttered Lentils and Wild Mushrooms (V)
Pan Fried Halibut with Roast Ceps, Parsnips and Shallot Risotto
Roast Fillet and Braised Beef Cheek with Horseradish Mash and Confit Garlic
Pan Fried Wild Sea Bass with Salsify, Jerusalem Artichoke, Kale and Veloute sauce
Roast Duck Breast with Pomme Fondants, Confit Cabbage and Port Jus
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Pre-Dessert
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Salted Caramel Ice Cream with Pecan Crumb and Caramelized Bananas
Poached Rhubarb with Blood Orange Jelly and Ginger Anglaise
Chocolate Mousse with Chestnut Cream and Espresso Sorbet
Poached Pear with Crème Fraiche Mousse and Burnt Honey Ice Cream
A Selection of Cheese
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Coffee & Petit Fours (£4.00 Supplement)
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£30.00 per person for Two Courses
£39.00 per person for Three Courses