Bread basket and Guérande salted butter for the table

Amuse Bouche

Roast Jerusalem artichoke velouté, hazelnuts, herb oil (VG, N)

To Start

Baked seafood (scallop, prawn, shellfish), leek fondue, tarragon sauce, pistachio, panko (N)

Beetroot and gin cured salmon, buckwheat blinis, citrus cream, herring caviar (GF)

Deep fried camembert, mixed leaves, candied walnuts, beetroot, romesco sauce (V, N)

5 spiced cured duck breast, lentil salad, pomegranate, micro herbs, croutons (DF)

To Continue

Stuffed turkey breast, roast garlic mash potato, Brussels sprouts, lardons, chestnuts, jus (GF, N)

Herb crusted cod fillet, curried parsnip purée, carrot tagliatelle, capers butter sauce

Braised ox cheeks, crushed potatoes, mushrooms, carrots, pearl onions, red wine jus (GF)

Portobello mushroom, spinach and pine nuts stuffing, rosti potato, blue cheese sauce (V, VG on req)

To Finish

Trio of Crèmes brûlées, madeleines (V, GF on req)

Chocolate marquise, grapefruit sorbet, pistachio (V, N)

Apple tarte tatin served warm, caramel sauce, vanilla ice cream (V)

Assiette de fromages, crackers, celery, chutney (N, GF on req)

Please note a deposit of £10 per person is required in advance to secure all bookings.