Sample Table d’hôte

Chefs appetiser

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Sweetcorn and coconut soup, burnt butter crumb, coriander (V)

Smoked venison, celeriac, red cabbage, sherry vinaigrette

Crispy cod cheek, parmesan risotto, mushroom

Scallops, grape, ginger and apple puree, fennel, curried nuts

Foie Gras and ham hock terrine, apple, pickled mushrooms, cep

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Squash gnocchi, Roasted squash, heritage carrot, sage cream, spinach

Sea bass, sweet potato, savoy cabbage, sausage, cep, yuzu  

Beef short rib, shallot puree, Jerusalem artichoke, kale, cashewnut

Duck breast, duck leg, cherry, turnip, mash potato, hazelnut

Halibut, textures of parsnip, pear, curry, mussels

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Lemon meringue, Calvados, apple

Orange cake, ginger parfait, rhubarb

Tiramisu, coffee ice cream

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

 

39 Two courses

48 Three courses