STARTERS

Quail
Terrine “forestiere”, braised leg, quail jus

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Scallops
Sticky chicken, parsley root, raisin, curry foam

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Wood Pigeon
Foie gras, spiced bread, borsch dressing

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Pork Cheek
Cod cheek terrine, parsnip purée, bramley apple

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Red Mullet
Parmesan custard, tomato marmalade, courgette

MAIN COURSES

Hawkshead Venison
Butternut squash, pinenut spatzle, osso bucco

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Goosnargh Duck
Celeriac gratin, roast garlic, confit leg pudding

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Herdwick Mutton
‘All things scotch’

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Brill
Rib of beef, salsify, watercress, Colchester Oyster

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Scottish Hake
Carrot purée, lentils, bacon, caramelised onions

DESSERTS

Blood Orange
Terrine, sorbet, passion fruit jelly

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Lemon
Pine-nut crust, sabayon, parfait

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Chocolate
Peanut crunch, banana mousse, fondant

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A taste of Apples
Brulée, pie, crumble, sorbet

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Victoria Plum
Almond cake, plum compote, cardamom ice cream

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Farmhouse cheeses
Malted loaf, chutney

£55.00

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