THE PRELUDE

english asparagus (V) (VGO) Lemon hollandaise iceberg wedge cobb salad Diced chicken breast, bacon, tomato, Blue cheese, egg, avocado, McCarthy dressing orkney king scallop Stuffed courgette flower, brown crab, burnt butter (supplement 10) Chicken noodle soup Chicken pot pie

THE MAIN EVENT

Spring Lamb RagÚ Mafalde, wild garlic pesto, Parmesan whole butterfly sea bass Served on the bone with tartare sauce wild garlic gnocchi (v) (VGo) Spring vegetables, smoked tofu, pea velouté HIMALAYAN SALT-AGED RIB-EYE 14oz (Supplement 20) Béarnaise sauce Add Wiltshire truffle to any dish 15 Add Exmoor caviar to any dish 17

SIDES

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

ENCORE

BEA TOLLMAN’S BAKED VANILLA CHEESECAKE Seasonal coulis apple & RHUBARB crumble (VG) Tonka bean custard BRITISH CHEESE TROLLEY (Supplement 5) Stilton, Bix, Baron Bigod, Lincolnshire Poacher, Driftwood Served with homemade chutney, fermented celery, grapes, oat crumbles, crackers