spring & summer menus

Fennel, Blood Orange, Quinoa & Red Rice Salad

Cumin Grilled Carrots, Spiced Chickpeas, Roasted Feta Cheese, Mint & Pistachio

Tomato & Berry Salad, Burrata
Champagne Tomato Water, Pressed Watermelon

Mushroom Filo Rolls, Spinach Cream
Pomodorino Tomato and Sesame Chutney

Nori-wrapped Salmon Mousse, Salamon Tartare
Cured Cucumber, Pea Shoots

Chicken, Leek & Slow-roasted Tomato Tart
Baby Leaf Salad

Ham Hock Terrine, Pea & Mint Salad
Rye Bread Crisps

Blackened Cod
Crisp Fennel, Dill and Apple Salad

Seared Gressingham Duck Breast
Sautéed and Pickled Mushrooms, Toasted Pumpkin Seeds & Peanuts

Smoked Garlic & Paprika Corn-fed Chicken Breast
Chicken Croquette, Charred Leeks, Rösti Potatoes, Ale Reduction

Citrus-cured Salmon
Braised Baby Fennel, Tartare Potatoes, Tarragon Vinaigrette

Ginger, Soy & Star Anise-glazed Duck Breast
Duck Confit, Sprouting Brocolli, Asparagus, Spring Onion Sauce

Orange & Sumac-scented Guinea Fowl Breast
Cracked Wheat Pilaff, Courgette Ribbons, Apricot Jus

Baked Salted Cod Loin
Crushed Wild Garlic New Potatoes, Sautéed Peas with Pancetta, Cherry Tomato Coulis

Lemon Thyme-roasted Lamb Chops
Pea Brulée, Pommes Anna, Mint Jus

Grilled Aged Sirlion Steak
Beetroot & Celeriac Game Chips, Spring Greens, Peppercorn Sauce

Spinach & Pine Nut Canneloni
Heritage Tomato Fondue

Blue Cheese, Leek & Asparagus Tart

Wild Berry Clafoutis
Vanilla Crème Fraîche, Chambord Caramel Sauce

Pistachio, Almond & Rosewater Tart
Raspberry & Blood Orange Sorbet

Strawberry & Vanilla Custard Martini
Almond Crumb

Vanilla Yoghurt Panna Cotta
Grilled Pineapple and Mango Salsa, Mango Dust, Passion Fruit Coulis

Olive Oil Sponge
Roasted Balsamic Wild Strawberries, Custard Cream

Rhubard, Bourbon & Brown Butter Tart
Ricotta & Lemon Ice Cream

Strawberry & Fig Galette
Tahini & Honey Cream

Chilled Meyer Lemon Souffle
Pistachio Shortbread

Trio of Chocolate
Chocolate & Amaretti Marquise
Bitter Chocolate & Salted Caramel Cheesecake
White Chocolate Raspberry Mousse