with roasted pickled baby gem, bacon crumb, toasted bread puree and Bloody Mary Sauce
with smoked bacon quince puree, piccolo parsnips, cavo nero & blue cheese jus
with date puree, hay baked celeriac, savoy,walnuts and juniper jus
with truffle mash potato, braised feather blade herb puree, heritage carrots and red wine Jus
with pickles, blue cheese, iceberg lettuce & Ocean ranch dressing
with quince jelly & crackers (£2 supplement)
with chocolate brownie pieces & vanilla ice cream
with lemon curd & vanilla ice cream