THE PRELUDE

pan fried chicken livers Potato pancakes, bacon lardons, sherry vinegar jus roasted heritage carrots (V) (VGO) Parsnip hummus, chervil & tarragon emulsion wild mushroom cottage pie (v) (VGo) Celeriac & Wiltshire truffle sauce French onion soup Gruyère cheese crouton

THE MAIN EVENT

grilled SPATCHCOCK CHICKEN Chasseur sauce Pan seared sea bass Leek & onion mashed potato, baby carrots, truffle & cream 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