…an autumn à la carte
Smoked Eel
Terrine of lightly smoked eel and duck liver
pork belly & granny smith apple,
celeriac remoulade & toasted brioche
Scottish Scallops
Seared Scottish scallop with various cauliflowers,
lightly pickled, crispy cauliflower and roe dust
Cornish Mackerel
Ceviche of Cornish mackerel
‘lightly smoked’, horseradish cream
mooli & pink radish
Skate
Pan fried local Skate wing
black pudding croquette
dry cider cappuccino
Partridge
Breast of partridge with shitake mushroom
Jerusalem artichoke
slow cooked leg & truffle vinaigrette
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Yorkshire Grouse
Whole roasted and served with wild baked Jerusalem artichoke
trompette de mort & black cabbage
pomme anna
Rose Veal
Oven roasted loin in lardo and thyme
cos lettuce “caesar’, toasted ciabatta
veal jus
Wild Duck
Roasted breast served with confit leg
salt baked celeriac and beetroot, sauteed duck liver
locally gathered rosehips
Halibut
Butter poached fillet with toasted quinoa
tender stem broccoli and Colsten Bassett stilton
Bass
Local line caught Sea Bass with Blackgang prawns
chargrilled leeks, wet walnuts and lemon thyme
warm shellfish vinaigrette
SIXTY POUNDS PER PERSON
NINETY FIVE POUNDS WITH WINE SELECTION
