Sample Table d’hôte

Chefs appetiser

 

Heritage carrot salad, lemon yogurt, dukkah crumb (V)

Scallops, caramelised cauliflower, raisins, burnt butter crumb

Venison tartare, pickled shallot, crispy kale, egg yolk

Loin of rabbit, confit leg, iberico ham, pea puree, potato

Poached sea trout, broad beans, feta cheese, passion fruit, squid ink

 

Roast turbot, cep, salsify, mashed potato

Lamb, courgette puree, shallot, red pepper, pommes anna

Steamed lemon sole, poached lobster, pearl barley, parsley puree

Braised pork cheek, pork belly, red onion, turnip, chickpea, chorizo stew

Mushroom tortellini, artichoke, spinach, parmesan cheese cream sauce (V)

 

Chocolate, cherry, pistachio, almond milk

Carrot cake, walnut whip, ginger ice cream

Lemongrass panna cotta, apple, almonds

Blackberry frangipane tarte, honey, camomile foam

A selection of cheese

 

 

Coffee and petit fours (4.50 supplement)

 

38 Two courses

47 Three courses