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’

Roe deer fillet, salt baked celeriac, quince, tender stem broccoli,
trompettes, pistachio, salsify, game and wild mushroom jus

Sirloin steak, bone marrow, tomato jam, potato terrine,
shallots, cavalo nero, beef 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 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)