Dinner Menu

First Course

• - Hand Dived Scallops -
  Charred Cauliflower, Cauliflower Tempura, Spiced Oil
• - Braised Pig’s Cheek -
  Parsnip Puree, Pork Belly Crisp, Hen's Yolk

Main Course

• - Guinea Fowl, Breast and Confit Leg -
  Chestnut Dauphine, Broccolini, WIld Mushroms, Sauce Albufera
• - Fillet of Wild Sea Bass -
  Heritage Potatoes, Morteau Sausage, Leeks, Scallop Veloute

Dessert

• - Vanilla Pannacotta -
  Clementine, Blood Orange Sorbet, Gingerbread
• - Rhubarb, Rhubarb, Rhubarb -
  Poached, Sorbet, Jelly, Tonka Bean Ice Cream
• - A Selection of English Farmhouse and Continental Cheeses -
  (Supplement of £5.00)