MENU AUTUMN

 

Artichoke Velouté, Puffed Wild Rice, Norfolk Dapple Croustade, Chives, Artichoke Crisps, Truffle oil

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Cromer Crab, Kohlrabi Remoulade, Granny Smith, Burnt Apple Puree, Samphire Tuile

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Beetroot Tartare, Dill Emulsion, Horseradish Snow, Dill Powder, Compressed Cucumber

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Halibut, Celeriac Puree, Quince, Celeriac Fondant, Cider Buerre Blanc, toasted hazelnuts, Chive oil

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Venison, Shallot Puree, Saute Wild Mushrooms, Charred Shallot petals, Pickled red currants, Chestnut Crumb,  Jus

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Pre Dessert

Dark Chocolate Mousse, Beetroot & Blackberry Sorbet, Pickled Blackberries, Chocolate soil

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Apple & Pear Tart, Oat & Brown Butter Crumble, Cider Reduction, Ginger Ice Cream, Apple Crisp