STARTERS

Cured salmon
brown bread emulsion, lemon

Venison salami
slow-cooked duck egg, celeriac remoulade

Whipped goat’s cheese
Granny Smith, walnut, bitter leaves

‘Cauliflower cheese’
black truffle

MAINS

Roasted shoulder of lamb
roasted Roscoff onion, mint gravy

Stuffed whole poussin
honey glaze, hispi cabbage

Grilled plaice
cockles, mushy peas

Mushroom ‘risotto’
36-month Parmesan, pickled turnips

DESSERTS

‘Hollygog’ pudding
Bird’s custard ice cream

Baked chocolate mousse
condensed milk ice cream

Cherry Bakewell tart

British cheese selection
condiments, crackers

Please note this is a sample menu and is subject to change.

Allergy Information