Amuse bouche of whipped celeriac and brown shrimps with curry oil and coriander

( available without shrimps for vegetarian)

To Begin

Pan roast king scallop with parsnip, chicken wing sauce, apple & Pedro Ximenez sherry

 

Chicken liver and foie gras parfait with red onion marmalade & toasted brioche

 

Roast Jerusalem artichoke soup with toasted hazelnuts and parmesan

 

Beetroot terrine with horseradish and water cress with black onion seed sourdough

 

To Follow 

Pan roast halibut with crab ravioli, spinach, crab bisque and fennel with preserved lemon

 

Venison haunch on beetroot potato dauphinoise with kale, apple, rapeseed oil & red wine

 

Wild mushroom open lasagne with celeriac, garlic, parmesan and soft poached duck egg

 

28 day aged rib eye steak with fat cut chips, bearnaise sauce, watercress, dried tomato and thyme roasted mushroom

 

To Finish

Granny smith apple cheesecake with apple sorbet, apple crisps, jelly & espuma with honey cider syrup

 

Hot chocolate fondant with vanilla ice cream & hot glazed banana

 

Apple and pear crumble tart with clotted cream, Pedro Ximenez custard & vanilla spun sugar

 

Selection of local cheeses, biscuits, grapes and celery with apple chutney

£60 per head inclusive of complimentary artisan bread board and dips with olives

 

Tables are available between 7pm and 9pm.  Reservations are required and a £15 per person deposit is requested.

Music & Dancing from 10pm until 12.30 am

Please email [email protected] to secure your booking. Thank you.