A la Carte

Starters

Goat’s cheese in beetroot, pickled beetroot and gels,
carrot top pesto, micro leaves V

Seared scallops, cauliflower, leeks, lobster consommé
squid ink crisps (£3.00 supplement)

Sautéed wild mushrooms with garlic and thyme, cylinder of cep mousse, truffle mayonnaise, mushroom soil V

Ravioli of quail, seared foie gras, savoury strawberry
salad and jus

Marinated salmon, soya mayonnaise, sesame glass,
sweet wasabi gel, dashi

Mains

Pan fried sea trout, mussel sauce, watercress and garlic purées, sea beets, ginger and turmeric crushed potatoes

Hay smoked roe deer fillet, roast beetroot, red cabbage, fondant potato, rainbow chard, blackberries, game jus

Suckling pig ~ confit leg, loin and saddle, butternut squash andsage chou farci, pears, romanesco, pork jus

Rabbit saddle ballotine, rack and leg croquette,
roast and charred carrot,  carrot purée, baby turnips, red wine jus

Cauliflower roasted with ras el hanout, lentil dahl, pickled
carrot, coriander yoghurt, mint oil

Desserts

Dark chocolate, caramel and pecan tart, tonka bean ice cream,
sea buckthorn jelly

Pineapple tart tatin, star anise and lime ice cream, butterscotch sauce

Selection of three fresh fruit sorbets, granola, fruit tuile

White chocolate mousse ‘Apple’,apple compôte, blueberrries, oat crumble,
salted caramel

Quartet of Desserts – a selection of miniature desserts for those who can’t decide! (£3.00 supplement)

Selection of English and French cheeses, crackers, shallot chutney (£3.00 supplement)