30 DECEMBER
DINNER MENU

Mackerel, heritage beetroots, burnt orange

Smoked salmon, traditional garnish, brown bread ice cream

Tartare of local venison, mushroom ketchup, onion and sorrel

Cumbrian ham, roast leek, ham fat emulsion

Jerusalem artichoke soup, truffled egg yolk (V)

Salad of root vegetables, ranch dressing (VG)

Chestnut and spinach pithivier, Parsley root, onion and blewit mushrooms (VG)

Spiced potato parcel, cauliflower, Romanesque, curry oil, onion and cauliflower bhaji (V)

Local beef fillet, grilled artichoke, hen of the wood mushroom, bordelaise sauce

Grilled halibut, warm potato, crab and fennel, crab emulsion

Salt aged Gressingham Duck, leek and potato

Vanilla confit salmon, soft herb risotto, braised celery

Bitter chocolate, salted caramel

Gingerbread brûlée, honey and fig

Passionfruit cheesecake, honeycomb, chocolate

Parsnip cake, spiced ice cream, candied parsnip and apple

Home made sorbet and ice cream (V/VG)

British cheese board (V)
Available as a fourth course for £12

Monsoon Valley Chenin Blanc, Thailand (10.5%)
100ml £9 | 375ml £32

Dom. Beaumalric Muscat de Beaumes de Venise, France (15%)
100ml £9.50 | 375ml £34

Graham’s LBV Port 50ml
£4.20