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C O U R S E 1

Leek and Butterbean Soup with Crispy Chorizo

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C O U R S E 2

Venison Carpaccio with Cracked Pepper & Mustard Crumb, pickled blackberry’s
and Beetroot Crème Fraiche

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C O U R S E 3

Kedgeree Arancini served with curried celeriac velouté, soft boiled egg,
picked raisins and Micro Coriander

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C O U R S E 4

Doube of Beef served with crispy pancetta, baby vegetables, cheddar & herb
dumpling, finished with a rich red wine jus

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C O U R S E 5

Burnt Orange Treacle Tart with Orange Crisp and Marmalade Ice Cream

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