Fine dining menu
Starter
Cured beef, watercress emulsion, pickled onion and parmesan
Venison tar-tar, egg yolk and crispy potatoes
Smoked salmon, pickled cucumber and horseradish yogurt
Cured stone bass, almonds, grapes and sherry vinegar dressing
Textures of artichoke
Pumpkin, feta, pickle mushroom and sage
Main
Braised Ox cheek , mash, glazed carrot, sour dough crumb and jus
Corn fed chicken with butter mash, spinach, baby leeks roast chicken sauces
Roast trout with celeriac, sea herbs with anchovies and chilli dressing
Cod, crushed artichoke, sea beet and hazelnut butter
Celeriac, mushroom ketchup, truffle vinaigrette and parsnip puree
Pithivier, smoked salsify puree and grill endive
Dessert
Chocolate mousse, brownies crumb, caramel sauce and orange
Tiramisu
Vanilla panna cotta with raspberry and chocolate
Bakewell tart with clotted cream
Set caramelised milk custard poach plum with a plum consommé
British cheese section with chutney grapes
