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4 courses - £50

Amuse bouche

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Wild garlic soup, parmesan cream

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Starters

Wood pigeon, chicken liver parfait on toast with blood orange chutney

 

Spaghetti with clams, purple sprouting broccoli, anchovy & chilli oil

 

Gnocchi with roast cauliflower & gruyere sauce & wild garlic aioli

 

Pan fried Lemon sole fillets, lemon emulsion, caper salsa & watercress

 
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Mains

Sea bream with mussel butter sauce, spring onion oil, chicory & fondant potato

 

Wild mushroom risotto, goats curd, tarragon oil & parsnip puree

 

Beef rump, onion puree, Aligot, Jerusalem artichoke crisp, beer sauce

 

Roast treacle glazed pork tenderloin, cider sauce, carrots & pomme puree & bacon cabbage

 
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Pudding or Cheese
 

Set custard with a pistachio crumb & rhubarb sorbet

or

Ashmore cheddar, Kentish Blue & Sussex Brie, crackers & chutney

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