CANAPÉS

Smoked Salmon Tartlet, Dill Crème Fraîche & Pickled Cucumber

Truffle Parmesan Gougères

Beef Tartare Crostini, Cured Egg Yolk & Chives

Whipped Goat’s Cheese, Honey & Walnut Toast

Wild Mushroom Arancini with Black Garlic Aioli

STARTERS

Hand-Dived Scallops

Pea Purée, Pancetta Crisp, Mint Oil

Beef Carpaccio

Parmesan, Rocket, Truffle Dressing

Burrata

Heritage Tomatoes, Basil Oil, Aged Balsamic (V)

Roasted Beetroot Tartare

Whipped Feta, Candied Walnuts, Citrus Dressing (V)

Crab & Apple Salad

Brown Crab Mayo, Green Apple, Fennel & Lemon

INTERMEDIATE COURSE

Wild Mushroom Risotto

Aged Parmesan, Crispy Enoki Mushrooms (V)

Lobster Ravioli

Shellfish Bisque, Chive Oil

Truffle Potato Gnocchi

Jerusalem Artichoke Purée, Sage Butter (V)

MAIN COURSES

Beef Fillet

Potato Fondant, Charred Shallot, Red Wine Jus

Slow Roasted Lamb Rump

Pea Purée, Confit Garlic, Rosemary Jus

Corn-Fed Chicken Supreme

Truffle Potato Pavé, Seasonal Greens, Chicken Jus

Pan Roasted Sea Bass

Saffron Velouté, Braised Leeks, Samphire

Wild Mushroom Wellington

Truffle Mash, Seasonal Vegetables, Red Wine Reduction (V)

SIDES

Truffle & Parmesan Fries

Buttered Seasonal Greens

Dauphinoise Potatoes

Honey Glazed Heritage Carrots

Tenderstem Broccoli with Almonds

DESSERTS

Vanilla Bean Crème Brûlée

Shortbread Biscuit

Dark Chocolate Delice

Salted Caramel, Hazelnut Praline

Lemon Tart

Italian Meringue, Raspberry Coulis

Strawberries & Cream

Elderflower, White Chocolate Crumble

Sticky Toffee Pudding

Toffee Sauce, Vanilla Ice Cream

VEGETARIAN MENU AVAILABLE

Burrata & Heritage Tomato Salad

Truffle Potato Gnocchi

Wild Mushroom Wellington

Lemon Tart

VEGAN MENU AVAILABLE

Roasted Beetroot Tartare

Wild Mushroom Risotto (vegan parmesan)

Charred Cauliflower Steak, Romesco & Crispy Kale

Dark Chocolate Orange Torte