Winter Menu

Starters

Leek & Potato Velouté with Artichoke Crisps

Ham Hock & Chicken Terrine, Chicken Liver Parfait, Fig & Port Jam

Gin Cured Trout Gravlax with Cucumber, Clementine, Creme fraiche

Twice Baked Cheese Soufflé with Mixed Leaf Salad

Confit Duck Croquette with Beetroot Ketchup and Celeriac Remoulade

Seared Cornish Scallops with Cauliflower and Agro Dolce Dressing

(Supplement Charge)

Loch Duart Salmon Fillet, Crushed New Potatoes, Samphire and Brown Shrimp Beurre Noisette

Rare Roasted Loin of Venison, Braised Shoulder with Potato & Truffle Terrine, Creamed Savoy and Pancetta, Game Jus

Line Caught Wild Fillet of Sea Bass, Gremolata, Seafood Bouillabaisse, Spinach, Orzo

Roast Cod Loin, Curried Velouté, Saffron Potatoes, Mussels and Cavolo Nero

Suffolk Duck Breast, Dauphinoise Potatoes, Butternut Squash, Braised Red Cabbage, Tender Stem Broccoli, Port Jus

Corn Fed Chicken Supreme with Confit Leg Rosti, Celeriac Pureé, Fricassee of Pancetta, Peas and Wild Mushrooms, Chicken Jus

Pancetta Wrapped Pork Fillet, Slow Cooked Belly, Sweet Potato Pureé, Mash, Spiced Lentils, Pak Choi, Pork Jus

Herb Crusted Rump of Lamb, Hasselback Potatoes, Shallot Pureé, Chard, Heritage Carrots, Red Wine Jus

Rare Roasted Fillet of Beef, Smoked Potato Pureé, Bourguignonne Sauce, Greens (Supplement Charge)

Tarte au Citron with Raspberry Gel and Chantilly Cream

Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream

Warm Pear Frangipane Tart, Blackberries, Hazelnut Ice Cream

Chocolate Fondant with Blood Orange Gel and Sea Salt Caramel Ice Cream

Muscovado Sponge with White Chocolate Mousse and Espresso Ice Cream

Trio of Desserts

(Supplement Charge)

Example: Chocolate Fondant, Pear Frangipane Tart and Rhubarb & Vanilla Panna Cotta