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starter

Capresse salad, heritage tomatoes and cow’s mozzarella with textures of basil.

or

Confit carrot served with an orange & thyme gel and pickled candy beetroot. (V)

main course

Stuffed breast of chicken with wild mushroom, Maris Piper dauphinoise and a red wine jus.

or

Pumpkin and sage tortellini with a wild mushroom sauce. (V)

dessert

Chocolate & rum pistachio delice, pistachio crumble, white chocolate mousse and fresh raspberries & mint.

or

Flourless chocolate and orange cake with candied orange peel and yuzu pearls. (V)