THE PRELUDE

CREEDY CARVER DUCK RAGÚ Strozzapreti, 30-month aged Parmesan Smoked Haddock & leek Tart Grain mustard cream sauce beetroot & pear wedge salad (v) (VGo) Walnuts & Stilton SOUP OF THE DAY

THE MAIN EVENT

THYME & GARLIC SPATCHCOCK CHICKEN Charred Bark pumpkin, wild mushroom fricassée Cod Schnitzel Curried fried egg, tartare sauce wild mushroom risotto (v) (VGo) Parmesan, pine nuts, tarragon HIMALAYAN SALT-AGED RIB-EYE 14oz (Supplement 20) Green peppercorn sauce Add seasonal truffle to any dish 15 Add Exmoor caviar to any dish 17

SIDES

(Supplement 8 each) thick cut CHIPS (VG) TENDERSTEM BROCCOLI (v) (vgo) Toasted almonds, chilli yoghurt HERITAGE TOMATO SALAD (v) (vgo) Pickled red onion, basil

ENCORE

BEA TOLLMAN’S BAKED VANILLA CHEESECAKE Seasonal coulis FIG & HAZELNUT GALEtTE (VG) Hazelnut frangipane, maple roasted figs, citrus cream BRITISH CHEESE TROLLEY (Supplement 5) Stilton, Bix, Baron Bigod, Lincolnshire Poacher, Driftwood Served with homemade chutney, fermented celery, grapes, oat crumble, crackers