April 3 Course Menu
Every Friday & Saturday
- Regular price
- £45.00
- Sale price
- £45.00
- Regular price
-
- Unit price
- /per
Sale
Sold out
Starters
Corn fed Gressingham Chicken Terrine with Globe Artichoke & Chardonnay Vinegar Purée, Artichoke barigoule
Sea Bream Tartar, Lemon, Garlic, Chive & Charred Bream Sauce
Slow Cooked Hens Egg with Mushroom foam, Asparagus Textures & Thyme
Main Courses
Roasted Aged Lamb Rump, Pea & Mint, Shallot, Lamb Jus
Pan Fried Cod, Pickled Cockles, Basil, Courgette & Roasted Tomato
Brassicas & Almond Textures, Lemon Textures
Desserts
Selection of Artisan Cheese from Jean-Yves Bordier (£7.50 Supplement)
Salted Caramel Tart & Lime Flavours
Tahitian Vanilla, Buttermilk Pannacotta, Rhubarb & Nasturtuim
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