Sample Menu

Starters
- Chicken liver parfait with orange gel, pickled walnuts, stout chutney and brioche
- Baked goat’s crème brulee with beetroot relish, lavish cracker, toasted pine nuts and crispy basil
- Salmon nicoise with poached whisky cured salmon, boiled egg, tomato, violet potato, olive, fine bean, shallot and balsamic dressing
Mains
- Long meadow cider cured sea trout with chorizo pave, samphire, shrimp hollandaise
- Lemon and black pepper cauliflower steak with Tuscan bean cassoulet, feta, crispy basil, saffron aioli
- Lamb tasting plate with roast rump, shepherd’s pie, lamb sausage, baby vegetable fricassee, black garlic puree, red currant jus