Starters
Butternut squash velouté (V/GF)
Toasted pumpkin seeds, pumpkin oil
Scallops (GF)
Curried parsnip purée, parsnip crisp, pomegranate
Smoked ham hock terrine (DF)
Homemade piccalilli, crispy fried quail’s egg, crostini
Pigeon breast (DF)
Chocolate granola, candied baby beetroot, game glaze
Salt cod (DF/GF)
Chorizo risotto, olive and onion tapenade
Carrot and cumin fritter (VG/DF/GF)
Pickled carrot, radish and kale salad
Mains
Fillet of beef (GF)
Smoked mash, flat cap mushroom, confit tomato and Diane sauce
Venison
Venison loin, venison suet pudding, parsnip mash, cavolo Nero, pickled blackberry, haggis jus
Guinea fowl (GF)
Roast guinea fowl breast, fondant potato, braised leeks, shallot, confit swede, shimeji mushroom, truffled cream
Halibut (GF DFA)
Hazelnut crusted halibut, king oyster mushrooms, Jerusalem artichoke puree, saffron new potatoes, toasted hazelnuts
Miso mushrooms (VG GFA DF)
Miso braised flat mushrooms, spelt, baby gem, tofu dressing, pumpkin seed pesto
Curried cauliflower (VGA/DFA)
Curried lentil dhal, sweet potato, tzatziki
Desserts
Dark chocolate and coconut ganache (VG)
Coconut tuille, sour cherry sorbet
Honey & whisky panna cotta (GFA)
Crème pat, caramac, honey gel, Biscoff ice cream
Raspberry cheesecake
Mulled wine sorbet, orange crisp, raspberries
Sticky toffee pudding (V)
Date gel, vanilla ice cream, butterscotch sauce
Local cheese selection (V/GF)
Celery gel, apple, homemade chutney and Peter’s Yard crackers