to start
chicken, and tarragon pithivier
served with a watercress, and orange salad
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
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
perfectly pink duck breast, with a sour cherry reduction braised chicory, and pan-fried polenta
to finish
mulled wine winter pudding
poured with brandy cream
vg
maple-poached pear and almond cream
v - gf - available as a vegan option
v - vegetarian vg - vegan gf - gluten free
£45 per person
