To Begin
Scallops, ceviche or pan seared, accompanied by a fragrant dashi soup with shimeji mushrooms, daikon cress and crisp vegetable salad
Quail breasts pan roasted and confit legs, accompanied by white game sausage, warm pickled Cheltenham beetroots and a quail stock reduction
Smoked haddock served as three miniatures, lemon, spinach and potato cake. Leek, mushroom and cheese gratin. Smoked haddock and tomato cocktail
Duck Egg, Gently cooked with ground serrano ham, placed on braised du puy lentils with sliced duck liver tourchon and peashoot, finished with a truffle dressing
To Follow
Red mullet fillets with steamed langoustine and leek cannalloni, lemon courgette ribbons and a light broth of white vegetables flavoured with langoustine stock
Telmare duck breast, gently spiced, roasted kolrahbi, grilled honey figs and pickled eryngii mushrooms, accompanied by tender duck leg, cooked in a vegetable and star anise casserole
Turbot supreme, gently pan roasted on echine infused potatoes with sliced bluett mushrooms and spinach leaves, accompanied by fresh parsley sauce and bacon foam
Fallow deer loin, sliced, with savoyard potatoes, steamed spiced red cabbage parcels finished with a tender game bolognaise and a port wine and juniper sauce
£55.00 Three courses inclusive price for 3 courses, appetiser, pre-dessert refresher and homemade bread