MENU

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CANAPÉS

Caviar/ Langoustine / Trout / Broth

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CELERIAC

Rémoulade and Poached Oyster with Douglas Fir

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JERUSALEM ARTICHOKE

Scallop with Sunflower Sauce;

Artichoke Dashi and XO Oil​

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LOBSTER

Roasted Tail with Swede and Kalettes

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COD

Steamed with Leeks and Mussels

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DUCK

Field Mushroom Dumpling and Black Winter Truffle

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​​​​​CHEESE

(Additional Course £20)

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PEAR

Conference Tart with Walnuts and Stilton

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£255 per person

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Wine pairings available

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~ This is a sample menu ~

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