Main Courses

Confit Duck Leg, Dauphinoise potatoes, Braised Red cabbage, Plum ketchup & Red wine jus

 

Seabass, Fennel & Capers, Baby Turnips, Potato fondant, Pickled strawberries, White wine sauce

 

Roasted Cauliflower, Spinach & Ratatouille (VE) 

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Lobster Tail, Rainbow Chard, Lobster bisque, Saffron new potatoes, samphire (£6 SUPPLEMENT)

 

Dessert

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Dark Chocolate Crème Brulee, Chocolate soil, Cherry jam, blackberry sorbet

 

Apple Tart, Cinnamon ice Cream & Caramel sauce

 

Poached pear Mille - Fueille, Pear puree, Chantilly cream, pear sorbet