Leek & Potato Veloute

Leek & potato veloute, spring vegetables and fromage blanc.

Wood Pigeon

Wood pigeon breast, celeriac, apple, walnut and crème fraiche,

Duck**Confit duck leg, fondant potato, hispi cabbage and cauliflower cheese puree.

Gnocchi

Potato gnocchi, wild mushrooms, hispi cabbage and onion fondants.

Suckling Pig

Suckling pig loin, belly, black pudding croquette, stuffed cabbage and cauliflower.

Chicken

Chicken breast and leg, duck liver, puy lentils, peas, baby spinach and hazelnuts.

Lobster Ravioli

Lobster ravioli, sweetcorn veloute and succotash.

Scallops

Roasted scallops, celeriac, elderflower, baby gem lettuce and wood sorel.

Tomato

Tomato tartare, bloody mary granita, feta, watermelon and a gazpacho dressing.

Duck

Duck breast, confit leg & walnut pastilla, duck fat potatoes, onion fondant, giroles, and garlic purree.

Lamb

New season lamb rump, belly, fondant potato, flavours of provence: courgette, tomato and aubergine.

Turbot

Turbot fillet, crispy potato, hollandaise, asparagus, confit tomatoes, spinach, courgette and basil puree.

Halibut

Halibut fillet, potato gnocchi, squid, peas, runner beans and a red wine sauce.

Gnocchi

Potato gnocchi, summer truffle, runner beans, giroles, peas and rarebit veloute.

Chocolate, Fruit & Nut

Chocolate and hazelnut delice, hazelnut macaron, salt caramel, rum and raisin ice cream and chocolate sorbet.

Strawberry

Strawberry; doughnut, macaron and sorbet, caramelised white chocolate and clotted cream ice cream.

Apricot & Pistachio

Roasted apricot, pistachio cake, crystallised pistachios, yoghurt sorbet and lavender honey.

Passionfruit & Mango

Passionfruit soufflé, mango sorbet, lychee granita and white chocolate crumble.

Cheese

A selection of english cheeses, served with chilli jam, chutney, piccalilli, grapes, bread and crackers.

Petit Fours

Truffle, fudge, macaron, pate de fruit and nougat.