Starters Parsnip and Apple Soup (v) 5.50 Scallop Cauliflower Puree, Apple, Truffle, Balsamic, Sorrel 13.95 Salmon Ballatine Pickled Vegetables, Avruga Caviar, Coriander 9.50 Ham Hock Terrine Shallots, Piccalilli, Watercress Salad 8.50 Beef Rib Prune Puree, Salsify, Beer Foam 9.50 Foie Gras Ballatine Quince Puree, Brioche, Nashi Pear 12.50 Chicory Salad (v) Blue Cheese, Walnuts 7.50

Mains Roast Cod Celeriac Puree, Confit Potato, Shrimp Brown Butter 17.95 Roast Halibut Fennel, Green Olive Gnocchi, Anchovy and Caper Salsa 18.50 Chicken Breast Sautéed Chorizo and Sweetcorn, Spring Onions, Chicken Jus 17.50 Duck Breast Carrot and Orange Puree, Pak Choi, Fondant Potato, Diced Carrots, Duck Jus 18.50 Fillet of Beef Butternut Puree, Pressed Potato Terrine, Cabbage and Bacon 23.95 Vegetable Nage (v) Artichoke, Salsify, Lemon, Ratte Potato, Black Olive 16.50 Potato Gnocchi (v) Cauliflower, Apple, Truffle Balsamic 14.00

Desserts Vanilla Crème Brûlée Ginger Bread Ice Cream, Poached Rhubarb 7.50 Apple Parfait Apple and Blackberry Salad, Blackberry Sorbet 7.50 Warm Cherry Financier White Chocolate Mousse, Vanilla, 7.50 Passion Fruit Souffle Banana and Passion Fruit Sorbet 7.50 Chocolate Fondant Orange Sorbet 7.50 British & French Cheeses Wafer Biscuits 8.75

Side Dishes 2.75 Each Mange Tout with Shallot Butter Minted New Potatoes Home Made Chips Glazed Carrots Green Side Salad