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A La Carte Menu

• Gougeres

• Sour dough and bacon bread, pork fat and Brittany butter

• Amuse bouche

Starters

• Duck liver, variations of onion and tongue

• Cured Salmon, slow cooked belly, soy, wasabi and mooli

• Veal tartare, quail eggs, sour dough and watercress

• Scallop, smoked eel, caviar, horseradish and nasturtium

Main Courses

• Rabbit, langoustine, butternut squash, cabbage, mustard and marjoram

• New season lamb, heritage carrots, cous cous, curds, cumin and apricots

• Creevey carver duckling, fennel, peach, lavender and honey

• Monkfish , Jersey royals, crab, peas, creme fraiche and lettuce

Pre Dessert

Desserts

• Duck egg crème brulée, vanilla, Yorkshire rhubarb and strawberry

• Raspberry soufflé

  (Please allow 20 minutes cooking time)

• Chocolate tart, sea salt, peanut butter ice cream

• Properly matured cheeses, grapes, fruit bread, sour dough crackers

  (As an extra course £15.00)

• Rum baba, pineapple, mango and chantilly