Served from 13th - 16th February 2025
Four Courses, £50.00 pp
Amuse Bouche
Chicken Parfait Macaron *
Crayfish Bloody Mary *
Beetroot Mousse (v)
Starter
Apple & Parsnip Soup * ¤ (v)
Parsley Bon Bon | Chive Oil
Confit Duck Ballotine •
Morello Cherry | Pickled Daikon | Toasted Brioche
Red Mullet Escabeche *
Fennel | Radish | Orange Texture
Main
Duck Breast *
Garlic Dauphinoise Potato | Beetroot | Cavolo Nero | Juniper Berry Jus
Sea Bass *
Dill Potato | Grilled Asparagus | Mussels | Chardonnay Cream Sauce
Chestnut Mushroom Pithivier ¤ (v)
Grilled Vegetables | Red Pepper Coulis
8oz Sirloin Steak •
Garlic & Herb-Stuffed Mushroom | Confit Cherry Vine Tomato | Hand Cut Chips
- Supplement5,00 £GB
Sauce
Peppercorn Sauce *3,00 £GB
Garlic Butter * (v)3,00 £GB
Sides
French Fries • (ve)5,00 £GB
Sweet Potato Fries • (ve)7,00 £GB
House Salad * ¤ (v)5,00 £GB
Jalapeño Mac & Cheese6,00 £GB
Dessert
Strawberry Bavarois •
Meringue Shards | Raspberry Sorbet
Dark Chocolate Fondant (v)
Pistachio Ice Cream
Black Tea & Milk Chocolate Bavarois
Sable | Caramel Sauce | Orange Sorbet
Three British Artisan Cheeses (v) •
Chutney | Quince Jelly | Pressed Celery | Grapes | Artisan Biscuits
- +Supplement7,50 £GB