STARTERS
Loch Duart salmon gravadlax, nori, crisp potatoes, chipotle
Crisp Hen egg, aged Parmesan foam, black truffle, smoked duck
Wye Valley asparagus, stuffed candele pasta, morel ragoût
Langoustines “en papillote”, basil pesto
MAIN COURSE
Herdwick lamb “navarin”, spring vegetables, pearl barley
Buccleuch beef steak, Jersey Royals, “Bercy” sauce
Day-boat Cornish cod, lobster ravioli, Château Chalon sauce
Roast cauliflower, hen of the woods, mustard leaf pesto, crisp olives
DESSERTS
French and British farmhouse cheeses
Rhubarb soufflé, strawberry ice cream
Manjari moelleux, caramel cloud and cardamom ice cream
Chocolate sorbet, coconut cloud and caramelised cocoa nibs
If you are allergic or intolerant to any food products, please advise a member of the service team. Information about ingredients is available on request.
