THE PRELUDE

Creedy Carver Duck RagÚ Strozzapreti, 30-month aged Parmesan roasted heritage carrots (V) (VGO) Parsnip hummus, chervil & tarragon emulsion CELERIAC CARPACCIO (v) (VGo) Pickled trompette, chestnut purée, stem ginger, pine nuts French onion soup Gruyère cheese crouton

THE MAIN EVENT

coq au vin Pomme purée, baby onions, mushrooms, red wine jus Pan seared sea bass Potato foam, January king cabbage, smoked bacon, caviar & butter sauce spinach & ricotta risotto (v) (VGo) Pine nuts, tarragon, Parmesan 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 & pear 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