A la Carte

Starters

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

Seared scallops, boudin noir purée, fresh apple salad,
lobster roe crisp (£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 Brill fillet, courgette and sorrel purée,
crab beignets, baby courgettes, yuzu beurre blanc ‘garni’

Rack of lamb, aubergine and red pepper coulis, potato purée, smoked leek, heritage carrots, roast garlic, lamb jus

Barbary duck breast ‘Peking’ style ~ hoisin jus, spring onion purée, sesame noodles, hot red cabbage slaw, pickled cucumber

Suckling pig: loin, belly and confit leg, crackling, roast apple and parsnip purées chantenay carrots, potato millefeuilles, pancetta cabbage, cider sauce

Open lasagne of Nutbourne heritage tomatoes, seasonal vegetables, truffle pesto, split aubergine dressing  V

Desserts

Dark chocolate marquise, passionfruit curd, pistachio nuts and purée, vanilla ice cream

Millefeuilles of elderflower curd, fresh raspberries, crème anglaise mousse, nougatine

Selection of three fresh fruit sorbets, granola, fruit tuile

Wild strawberry tube filled with vanilla cream, white chocolate, mint cream, fresh and macerated strawberries, oat crumb

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)