Wild mushroom velouté, toasted chestnut and blue cheese croute
(v) (gfo) (vgo)

Chicken liver and port parfait served with fig and date chutney
and toasted sourdough (gfo)

King prawn and crayfish cocktail, pickled cucumber, crisp celery, Bloody Mary sauce and tabasco tuille (gfo)

Crispy goat’s cheese, pickled beetroot salad, pomegranate and a molasses dressing (v)

Roasted butternut squash and wild mushroom risotto with toasted pumpkin seeds and crispy sage (v) (vgo) (gfo)

Roasted British 28-day dry aged beef striploin with Yorkshire pudding and horseradish sauce (gfo)

Honey and treacle braised roast Van Der May bacon joint with caramelised Braeburn apple

Slow-cooked herb-buttered chicken chasseur with red wine tarragon
mushrooms and caramelised shallots

All served with roast potatoes and seasonal vegetables

Roasted salmon fillet, lemon-infused crushed new potato, cauliflower purée, roasted butternut squash, baby caper and chive butter sauce (gfo)

Marinated roast aubergine, basil-infused ratatouille, garlic spinach,
chickpea and soft herb emulsion (v) (vgo)

Apple and rhubarb crumble with stem ginger ice cream (v) (vgo) (gfo)

White chocolate and raspberry crème brûlée with amoretti biscuits (gfo)

Apricot-glazed bread and butter pudding with sweet poached raisin,
vanilla Anglaise and candied orange (gfo)

Dark chocolate tarte, milk chocolate ganache, lime sorbet and candied lime zest

Selection of cheeses, traditional accompaniments, house chutney
and artisan crackers (gfo)