3 Course Menu 
Available 22nd, 23rd & 24th May

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Crab Ravioli with Tomato & Strawberry Gazpacho, Nasturtium

Free Range Chicken Terrine, Artichoke Textures & Salad

Asparagus, Slow Cooked Hens Eggs, Black Garlic Purée,
Sour Dough & Asparagus, Mushroom Jus

Main Courses

Braised Jersey Beef “Short Rib” Onion & Yeast Textures,
Wild garlic & Beef Jus

Roasted Cauliflower Steak, Charred Tender Stem, Cauliflower Couscous,
Sea Beet & Wasabi

Braised Lamb Shoulder, Pea & Mint Purée, Spring Time Fricassee
With Sweet & Sour Onions, Wild Garlic

“Paris Brest” Pistachio & Raspberry flavours

Jivara & Dulce de Leche Tart with Buttermilk

Selection of Artisan Cheese
(£7.50 Supplment)


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