Starters
Confit duck leg ballotine, orange marmalade, brioche
Pressed pigs head terrine, apple ketchup
Smoked salmon, white crab, lemon aioli, fennel
Atlantic prawn cocktail, avocado and red pepper
Tomato & basil tart, bocconcini (V)
Baron Bigod brie, pickled pear chutney, truffle honey (V)
Beef carpaccio, pickled ginger, gremolata, grissini (£3.00 supplement)
Main Courses
Beef feather blade, creamed spinach, shiitake mushrooms, smoked creamed potatoes
Confit duck leg, puy lentils, pancetta cabbage, master stock
Sea bream, fennel remoulade, bok choy, XO sauce
Herb crusted cod, cauliflower couscous, samphire, pomegranate dressing
Wild mushroom & goats cheese wellington, creamed savoy, leeks, boulangère potato (V)
Chestnut gnocchi, mushroom velouté, wild mushrooms, parmesan (V)
Beef sirloin, beef dripping potato, creamed spinach, shiitake mushroom (£5.00 supplement)
Halibut with mussel mousse, nori potatoes, mussel and cucumber velouté (£7.00 supplement)
Desserts
Lemon posset, lemon beignet
Poached peach and Earl Grey frangipane tart, crème fraiche
Chocolate brownie, vanilla ice cream
Rhubarb crumble, vanilla ice cream