Starters
Pumpkin, ricotta and nutmeg ravioli, sage butter, parmesan.
Tomato tart tatin, burrata, tapenade, basil.
Venison tartar, crispy shallot, cornichon, quail’s egg.
Cornish crab salad, watercress velouté, granny smith, kohlrabi.
Salmon tartar, golden beetroot, horseradish, mache
Mains
Roasted duck breast, celeriac, pommes Anna, rainbow chard.
Roasted pigeon, pumpkin, parmesan gnocchi, crispy kale.
Grilled red mullet, yellow courgetti, confit tomato, salsa verde.
Roasted turbot, white beans, globe artichokes, root vegetables.
Stuffed round courgette, ratatouille, parmesan polenta. (V)
Desserts
Chocolate truffle cake, chocolate crumble.
Almond tart, fresh fig, orange crème fraiche.
Chewy meringue, espresso cream, candied walnuts.
Apple tart tatin, double cream
