Table d'hôte

Crème fraîche, smoked almonds and nut honey butter.

Natural with Tabasco & lemon OR White soya, white balsamic dressing, chive oil, cucumber & shallot

Cured dill cucumber, pickled cauliflower florets, dulse & smoked salmon roe, served with Guinness brown bread.

Blended chickpeas and olive oil topped with garlic confit, lady green olives, pickled red onion, fried garlic, shallot and chive with freshly baked wood fired ciabatta.

With whipped goat's curd, red chicory and caramelised walnuts with beetroot & elderflower dressing.

Pickled, red pepper, chopped roasted almonds, Italian parsley, capers and lemon zest dressed with Mojo sauce.

Celeriac purée, prunes poached in brandy syrup, prune purée, pickled shallot and watercress dressed with brown butter and honey vinaigrette.

Carrot & anise puree, glazed sand carrot, buttered kale, crispy pork skin, rosemary & pork gravy.

With beef dripping chips and sauce.

Cafe de Paris butter and beef dripping chips.

Sliced and infused with thyme, with fried oyster mushrooms, buttered cavolo nero, Conti cream, toasted hazelnuts and truffle dressing.

With bread crumb fried onion, grilled King oyster mushroom and a green peppercorn and tarragon sauce.

Roasted artichoke puree, fried artichoke, roasted salsify, buttered kale, pickled shimeji mushroom, mushroom duxel, toasted rye and butter sauce.

Cauliflower purée, glazed young beetroot, new potatoes and dill, with a whole-grain mustard vinaigrette.

rosemary, honey roasted garlic mayonnaise.

with white turnip,parsnip, carrot, Savoy cabbage, and soft herbs.

with herb emulsion.

With buttermilk sorbet, buttery shortbread and toasted almond.

Caramelised and served with mandarin infused ice cream.

Delice de Bourgogne brushed with citrus honey, pistachio, pear & shallot chutney and fruit crackers.