STARTERS

Pea Veloute with Ham Knuckle, Foie Gras Foam

Pressed Vine Tomato with Goats’ Cheese Croquette, Mustard Dressing

Ceviche of Stone Bass with Black Olive & Brandade

Roast Scallop, English Asparagus and Duck Egg

Ballotine of Cured Salmon, Soft Herbs, Pickled Vegetables

Salad of Jersey Royal, Rabbit and Fennel

Terrine of Foie Gras, pressed with Apple, Celeriac and Hazelnuts

MAIN COURSES

Steamed Fillet of Sole, Razor Clams, Lettuce and Peas

Rump of Lamb, New Season Garlic, Broad Beans and Bacon

Corn-fed Chicken with Trompette Mushrooms, Cannelloni of Leek

Potato & Roscoff Onion Torte, Glazed Artichokes

Fillet of Cod, poached in Almond Milk, Spiced Carrots, Langoustine

Loin of Beef with Bone marrow, Parsley, Young Leeks and Truffle Dressing

Fillet of Smoked Haddock, Grilled English Asparagus

CHEESE - £ 5.00 Supplement

Oyster Stout Rarebit, Raisins, Walnut Bread

Twice Baked Cheese Souffle, Toasted Hazelnut & Celery Leaf Salad

Montgomery Cheddar with Eccles Cake

Stichelton Bavarois with Sauterne Jelly

Trio of Cheeses, Chutney, Soda Bread

DESSERTS

Warm Pear & Hazelnut Tart with Buttermilk

Vanilla Crème Brulee with Earl Grey and Granny Smith Apple

Summer Berry Mousse Cannelloni, Berry Sorbet

Warm Peaches with Lavender and Rice Pudding

Passion Fruit Parfait with Apricots and Lemon Curd

Chocolate Cake with Sour Cherry Yoghurt Ice Cream

Plum Tart with Pedro Ximenez Ice Cream

You would have to choose one starter, one main course, one cheese course and/or one dessert from the choices provided.

Please note: Accompanying items may vary in each dish as the menus are based on Seasonal Market Ingredients.