Roasted Jerusalem artichoke, goats cheese mousse, artichoke puree, lemon gel, candied pine nuts
Venison carpaccio, egg yolk puree, pickled shallots, capers, watercress
Hand-dived scallops, apple and ginger puree, pickled ginger, pork belly, apple gel, black pudding crumb
Lamb sweetbreads, textures of cauliflower, pomegranate, watercress
Halibut, potato terrine, turnip puree, confit turnip, baby leeks, Champagne velouté
Venison loin, venison pie, braised red cabbage, deep-fried sprouts, chestnut crumb
Guinea fowl, braised red wine salsify, ballotine of guinea fowl, squash puree, Savoy cabbage, chicken jus
Mushroom tortellini, creamed spinach, roasted shallots, crispy egg yolk, mushroom foam
Poached pear, Calvados, apple, yogurt
Orange and cranberry trifle
Coffee & Petit Four (5.00 Supplement)
Two Courses 55.00
Three Courses 65.00
Please note: Some dishes may contain more ingredients than are listed. If there is something you cannot eat, please let us know.
A discretionary 12.5% service charge will be added to your bill, this is split between all staff, both front of house and kitchen staff.