Compressed cucumber, apple, dill, horseradish (VG)

Asparagus, fried egg white, crispy yolk, yuzu, comté cheese

Celeriac, red cabbage, sherry vinaigrette (VG)

–

Jerusalem artichoke, shallot puree, kale, oyster mushroom (VG)

Wild garlic ravioli, heritage carrot, sage butter (V)

Textures of broccoli, saffron potato terrine, almond (VG)

–

Mango, pineapple, yoghurt, lemon verbena (VG)

Chocolate, peanut butter, tonka bean

A selection of cheese  

Coffee & Petit Fours (£5.00 Supplement)                                                    

21 two courses

26 three courses

Vegetarian Lunch Taster

Asparagus, fried egg white, crispy yolk, yuzu, comté cheese

 (Yealands Estate, Sauvignon Blanc, Marlborough, New Zealand)

Wild garlic ravioli, heritage carrot, sage butter (V)

 (Picpoul De Pinet, Baron de Badassiere, Languedoc, Southern France)

Jerusalem artichoke, shallot puree, kale, oyster mushroom (VG)

(Pinot Noir, Braunewell, Rheinhessen, Germany)

A selection of cheese

(Late Bottle Vintage Port)

Tiramisu with coffee ice cream

(Lustau San Emilio Pedro Ximenez, Spain)

Coffee & petit fours

£30.00 per person

£60 With Wine Flight

 

(VG) = These dishes can be vegan on request