Winter Menu

Starters

Leek & Potato Velouté with Artichoke Crisps

Smoked Ham Hock & Chicken Terrine with Apple & Fig Chutney and Brioche

Gin Cured Trout Gravlax with Cucumber and Tonic Gel

Twice Baked Cheese Soufflé with Mixed Lead Salad

Confit Duck Croquette with Beetroot Ketchup and Celeriac Remoulade

Seared Cornish Scallops with Cauliflower and Agro Dolce Dressing (Supplemental Charge)

Pan Fried Fillet of Loch Duart Salmon with Crushed Jersey Royals, Samphire and Brown Shrimp Beurre Noisette

Grilled Fillet of Bass with Gremolata, Seafood Bouillbaisse and Fennel

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

Roast Duck Breast with Dauphinoise Potatoes, Butternut Squash Pureé and Braised Red Cabbage, Tender Stem Broccoli and Port Jus

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

Pancetta Wrapped Pork Fillet with Slow Cooked Belly, Sweet Potato Pureé, Lentils, Pak Choy and Pork Jus

Herb Crusted Rump of Lamb with Confit Shoulder, Hassleback Potatoes, Shallot Pureé and Roast Beetroot

Wild Mushroom and Truffle Risotto with Parsley Pureé and Chestnuts

Rare Roasted Fillet of Beef with Smoked Potato Pureé, Bourguignonne Sauce and Seasonal Greens (Supplemental Charge)

Tarte au Citron with Autumn Berry Compote and Chantilly Cream

Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream

Warm Pear Frangipane Tart with Raspberries, Créme Fraiche Ice Cream

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

Muscavado Sponge with White Chocolate Mousse and Espresso Ice Cream

Trio of Desserts

(Supplemental Charge)

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