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to start
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chicken, and tarragon pithivier
served with a watercress, and orange salad
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beetroot ceviche, with dill capers, lime, and whipped feta
v - gf - available as a vegan option
coquille St Jacques en croûte
with smoked haddock, bass, salmon, and a watercress velouté
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to follow
baked halibut, drizzled with chimichurri
served with a fennel and potato gratin
gf
slow roast squash, stacked with apples,
sage, and pickled walnut
served with kale, and a parsley sauce
v - gf - available as a vegan option
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perfectly pink duck breast, with a sour cherry reduction braised chicory, and pan-fried polenta
to finish
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mulled wine winter pudding
poured with brandy cream
vg
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maple-poached pear and almond cream
v - gf - available as a vegan option
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v - vegetarian vg - vegan gf - gluten free
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£45 per person
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