Ham Hock, Carrot, Leek and Potato Broth

Charred granary bread

Duck Liver Parfait

Onion jam, crispy shallots, Cumberland gel, toasted brioche

Confit Smoked Salmon

Potato and dill salad, caviar

Trio of Celeriac (V)

Honey-roasted, salt-baked purée and pickled celeriac, truffle oil

King Oyster Mushroom (Ve)

Woodland mushroom purée, Jerusalem artichoke, hazelnut crumb

Fresh Water Prawns

Fennel, lime and sea salted beans, frisée lettuce, caviar, mango

Aubergine, Freekeh and Cashew Tagine (Ve)

Giant couscous, batbout flatbread

Gressingham Duck Breast

Orange-glazed fondant potato, carrot purée, baby carrot, buttered greens

Venison

Braised and puréed salsify, garlic mash potato, confit shallot, cavolo nero

Hake

Braised root vegetables, lemon beurre blanc

9oz Fillet Steak

Truffle chips, kale, horseradish emulsion, watercress purée, pink peppercorn jus

Sea Trout

Brown shrimp butter, dill potato press, sea vegetables

Thick Cut Chips

Aioli

Skinny Fries

Truffle oil

Dauphinoise Potatoes

Sesame Sautéed Seasonal Greens

Baby Gem Lettuce, Courgette, Pickled Walnut and Blue Cheese Salad

Croquandine

Dark chocolate mousse, kumquat compôte, mandarin sorbet

Mont Blanc Cheesecake

Candied chestnuts

Baked Apple and Cinnamon Tart

Banoffee ice cream, hot chocolate and caramel sauce

Blackberry Pavlova

Blackberry sorbet, blackberry textures

Pistachio Crème Brûlée

Shortbread

Roasted Figs

Greek yoghurt ice cream, honey, biscuit breton

Selection of Ice Creams or Sorbets (Ve)

Three scoops, ask one of our Folk for today’s flavours

Selection of Cheese

Baron Bigod, Black Bomber, Roquefort, Rosary Ash
Celery ribbons, red wine grapes, fig chutney, candied walnuts, Miller’s cheese biscuits