Pan-fried breast of duck, with duck leg sausage roll, winter greens, glazed orange sauce
Steamed halibut, pickled leek, charred leek puree, mussel vinaigrette
Walnut crusted cod, parsnip puree and crisps, escabeche carrots
Fillet of beef, braised cheek, horseradish mash, anise glazed carrots
Loin of rabbit wellington, creamed savoy cabbage, truffle mash and jus
lamb jus Fillet, shoulder and belly of lamb, kale compote, glazed Roscoff onion, lamb jus
Breast of pheasant, braised leek, mushroom puree, sauteed wild mushrooms
Roasted best end of lamb, braised shoulder, garlic potatoes, morel mushrooms, rosemary and thyme sauce
Fillet of brill, lobster, lobster sauce, samphire and caviar
Roast loin of venison, wild mushroom pie and parsnip puree
Grilled sea bass, stuffed courgettes, tomatoes, olives and basil
Fillet of beef wellington, parsley root puree, mini fondants, sauteed kale and rosemary jus
Chicken Cauliflower Prosciutto – Corn fed breast of chicken with roast cauliflower, crispy prosciutto, yeasted cauliflower purée, crispy potato and red wine jus
Fillet steak Porcini Red Wine jus – Butter seared fillet steak with porcini and ricotta ravioloni and red wine jus.
Turbot Asparagus Pesto – Poached fillet of turbot with confit potato, asparagus, and English garden pesto
Bream Broccoli Shrimp – Seared fillet of sea bream, charred tender stem, broccoli purée, crushed new potato and shrimp butter sauce.