VALENTINES

Chefs Amuse Bouche. Smoked Potato Mousse, Crispy Shallots, Sage oil. 

Homemade bread, whipped yogurt butter.

STARTERS

Smoked Loche Fynne Salmon, Avocado, Cucumber, Dill, Horseradish, GF

Foraged Leaf Ravioli, Almond Cream, Chamomile, Nasturtium. V

Tea Smoked Duck, Celeriac, Cherries, Shallots, Pumpkin Seed Pesto.

Chicken Liver Mousse, Spiced Red Onion Gel, Olive oil Butter, Farmhouse Toast. 

MAIN COURSES

Roast Sirloin of Hereford Beef, Wilted Spinach, Pomme Anne, Veal Jus. 

Chicken Supreme, TrufflePolenta, Cavallo Nero. 

Line Caught Sea Bass, Vanilla and Cauliflower Purée, Chicory, Pancetta.

Celeriac and Carrot Risotto, Parmesan. 

DESSERTS

Dark Chocolate Dome, Tia Maria, Italian Merengue. Vanilla Bean Ice Cream. 

The Pear. White Chocolate Mousse, Pear Compote, Pear Sorbet. 

Caramelised Pineapple, Jaggery Cake Coconut and Lime Sorbet. GF/V/VG

Sweet Lemonade White Chocolate Cheesecake, Strawberry Cinder Toffee, Vanilla Ice Cream.

A discretionary 10% service will be added to final bill. All gratuities are gratefully received and go directly to the staff. We are allergen aware. Please make us aware of any allergens or food intolerances you may have as we do not list all of our ingredients on the menu. All of our food is prepared to order in a kitchen that uses nuts and other intolerances. V-Vegetarian, VG-Vegan, GF-Gluten free, GA-Gluten adaptable.