2022 Autumn/Winter Menu

Spiced pumpkin creamy burrata black olive and lemon pangrattato

Scallop tar-tar orange dressing with dill crème fraiche

Chicken liver parfait red onion marmalade toasted sour dough

Rillettes of duck cornichons and toasted sour dough

Leek and mushroom pithivier minted petite pois and piquant sauce Ⓥ

Asparagus and purple sprouting broccoli tempura with pecorino and truffle cream sauce

Pressed pork belly with cardamon and fennel, Pommes anna shallot puree crispy cavolo nero grain mustard sauce - crispy crackling with a cinnamon and apple dipping sauce

Fillet of brill, Pancetta feve bean and new potato fricassee with a champagne chive and cream velouté finished with caviar

Venison wellington truffle pommes puree roasted beetroot and purple sprouting broccoli with a port jus

Tournedos Rossini

Fillet steak on a toasted crouton with seared foie gras in a rich madeira jus served with fondant potato purple sprouting broccoli and fresh truffle (£10 surcharge per guest)

Wild mushroom and asparagus risotto with rocket and parmesan lemon oil and shaved truffle (£10.00 surcharge per guest)

Red onion tart tatin potato and chive galette with sherry caramel Ⓥ