Bread basket and Guérande salted butter for the table

To Start

Ham hock terrine, celeriac remoulade, crispy sourdough (DF)

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

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

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

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)

Poached pear, custard cream, chocolate sauce, almonds (GF, V, N, VG on req)

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.