To Begin

ROASTED PARSNIP, THYME & HAZELNUT VELOUTÉ (VG) Root vegetable crisps, chive oil PRESSED GUINEA FOWL & PORK TERRINE (GFO) Pickled pear, radicchio & winter leaf salad, toasted sourdough GUERNSEY CRAB & SHELLFISH TORTELLINI Bisque cream, chervil, lemon zest BAKED CAMEMBERT TO SHARE (V) Spiced apple chutney, homemade pickles, rosemary & tomato focaccia

Signature Mains

CHATEAUBRIAND TO SHARE (GF) Ox cheek cottage pie, glazed baby carrots, beef jus CORN-FED CHICKEN (GF) Confit leg & wild mushroom terrine, pan roasted breast, truffle pomme purée, wilted winter greens, Madeira sauce PAN ROASTED TURBOT (GF) Shellfish fricassée, cavolo nero, Champagne & caviar butter sauce CRISPY CANNELLONI OF WINTER SQUASH, SPINACH & RICOTTA (VG) Winter vegetable & sage casserole, toasted pumpkin seeds

to finish

ASSIETTE OF CHOCOLATE TO SHARE Dark chocolate & mint mousse, Kahlúa & white chocolate cheesecake, milk chocolate & orange macaron, hazelnut praline ice cream SPICED ROASTED APPLE (VG, GF) Almond tuile, coconut sorbet, pear & ginger gel PASSION FRUIT SOUFFLÉ (GFO) Warm white chocolate sauce, passion fruit ice cream Please allow 15 minutes SELECTION OF ARTISAN CHEESE Biscuits, celery, grapes, apple & cider chutney