Chefs appetiser
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Sweetcorn and coconut soup, burnt butter crumb, coriander (VG)
Textures of beetroot, horseradish, wild puffed rice (VG)
Celeriac, red cabbage, sherry vinaigrette (VG)
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Sweet potato gnocchi, cavolo nero, pumpkin seeds, yuzu (VG)
Textures of parsnip, mashed potato, poached pear (VG)
Roasted Jerusalam artichoke, shallot puree, oyster mushrooms (VG)
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Lemon meringue, Calvados, apple
Orange cake, ginger parfait, rhubarb (VG)
Tiramisu, coffee ice cream
A selection of cheese
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Coffee and petit fours (5.00 supplement)
36 Two courses
45 Three courses
* All vegetarian dishes can be prepared as either a starter or main course
(VG) = These dishes can be vegan on request