Jerusalem Artichoke and Hazelnut Soup.
Terrine of Duck Confit and Foie Gras, Roasted Beetroot Salad and Toasted Brioche.
Smoked Salmon Blinis and Caviar Crème Fraiche.
Petites Croquettes of Goats Cheese, Sun Blush Tomatoes and a Walnut Salad.
Slow braised Blade of Beef, Celeriac and Truffle Puree, Sautéed Wild Mushrooms and a Pancetta and Red Wine Sauce.
Pan Fried Fillet of Stonebass, Roasted Salsify, Crushed Potatoes and a Shellfish VelouteRoast Breast of Cornfed Chicken, Pomme Puree and a Chasseur Sauce.
Pumpkin and Spinach Rotolo with a Sage Butter Sauce, Rocket and Parmesan Salad.
Pear Tarte Tatin, Star Anise Ice CreamBaked Dark Chocolate Tart, Blood Orange Sorbet.
Vanilla Crème Brulée, Shortbread.
Selection of Local and French Cheeses, Walnut and Sultana Bread and Biscuits.
£30.00 per head
A discretionary gratuity of 10% is added to your final bill, these go directly to the staff.