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STARTERS Hand-Dived Orkney Scallops with Sauce Jacqueline and Caviar from Exmoor Served with petit salad & coral salt
Velouté of English Winter Jerusalem Artichokes with Chanterelle Mushrooms (V) Sided with a warm Old Winchester cheese and thyme pastry twist
Pressed Game Terrine A delicate mosaic of pigeon, pheasant, and partridge, paired with cranberry gel, toasted brioche, pickled walnut, and baby herbs, finished with micro cress and a port wine reduction
Carpaccio of Bluefin Tuna with Yuzu Gel and Crispy Nori Garnished with pickled radish, shiso leaves, and sesame snow
Burrata and Aged Balsamic Pearls and Basil Oil (V) Enhanced with a tarragon & apple vinaigrette, compressed tomatoes. and edible flowers
MAINS North Sea Cod with tempura king prawn and Shellfish Emulsion Accompanied by a champagne sabayon, samphire, and seaweed-infused pommes purée
Duo of Aged Highland Beef: Grilled Fillet and Braised Cheek with Bone Marrow Jus Served with celeriac Gratin, roasted baby carrots, and a rich truffle jus
Stuffed Saddle of Norfolk Lamb Wild mushroom duxelles, chestnut and rosemary farce, slow-roasted. Served with glazed courgette flower, Jerusalem puree, and a rich rosemary & red wine jus Turkey Roulade with Apricot & Sage Stuffing Turkey breast rolled with apricot and sage filling, confit carrots, Brussels sprout purée, fondant potato. Tartlet of cranberry & red onion compote and a rich turkey jus
Roasted Celeriac Steak with Hazelnut Dukkha and Cauliflower Velouté (V) Finished with a touch of lemon oil and crispy kale
V - Vegetarian | VEG - Vegan | GF - Gluten-Free
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