Starter
Confit chicken and bacon terrain with sweet onion mayo, pickle and green
Gin and beetroot cured salmon, cucumber, taramasalata, pork scratchings and avocado
Warm red wine poached pear with goat cheese, candy walnut and rye toasted
Grilled fillet of mackerel with celeriac, celery, beetroot and horseradish yoghurt
Pan fried scallops with honey parsnip, crispy black pudding and apple (£)
Baked crab and seafood potato croquettes with chilli avocado and tomato salsa (£)

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Main
Pan roasted corn feed chicken supreme and chicken mousse served with garlic wild
mushroom, seasonal green, parmentier potato and tarragon jus
Pan fried sea bass with Thai green spiced aubergine, pok choi and steam lemongrass rice
Cannelloni of ricotta cheese and spinach served au gratin, tomato compote and courgette
noodle
Deconstructive beef wellington with truffle wild mushroom, seasonal vegetables, parmentier
potato and red wine jus (£)
Herb crusted rack of lamb with minted crushed new potatoes, butter carrot, seasonal green
and red wine jus (£)
Tandoori monkfish, Bombay aloo, spinach dal and mango salsa (£)

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Dessert
Deconstructive creme bulee, strawberries compote, glass caramel and shortbread
Hazelnut chocolate brownie, chocolate mousse and passion fruit curd
Wild berries cheesecake served with berries compote and meringue
Sticky toffee pudding, toffee sauce and vanilla ice cream
Baked apple tartartin with toffee sauce and vanilla chantilly cream
Trio of desserts; (warm chocolate brownie, wild berries mousse and mini jam doughnut) (£)