February 4 Course Menu 
Available every Friday & Saturday
in February

Starters

Jersey Beef Tartare & Braised Short Rib Sarnie, Onion & Yeast Textures

Cured Scottish Salmon, Cucumber, Dill & Horseradish 

Celeriac & King Oyster Mushroom Tart

 Main Courses

Crown of Gressingham Chicken with Potato Terrine, Mushroom Purée, Purple Sprouting Broccoli Tender Stem & Madeira Jus
(Multiple of 2 persons Only)

Pan Fried Sea Bream with Bouillabaisse Velouté, Braised Fennel & Tarragon

Broccoli Textures with Almonds & Lemon Oil

Selection of Artisan Cheese from Jean-Yves Bordier 

Desserts

Duck Egg Custard, Almond & Rhubarb Tart

Buttermilk, Blood Orange Pannacotta