The Church

with a picante tomato sauce on a bed of sauteed spinach

slowly braised for 6 hours, in a rich, sticky smoked bourbon glaze with sauteed cabbage

With a vegetarian parmesan crisp. Remove parmesan crisp for vegan

in a spicy sauce, chapati and a fresh mint yoghurt

with a celeriac and golden beetroot remoulade and a light lime dressing

With Collingwood & chestnut soft cheese. With a smoked thyme & garlic mash, braised leeks & a Phipps IPA jus

in a fresh brioche bun with a light mint raita & Bombay rubbed potatoes

pan fried with a creamy dauphinoise potato, sauteed Savoy cabbage & baby turnips finished with a sage & port sauce

assorted Asian vegetables in a traditional spiced coconut sauce, with aromatic basmati rice

With truffle oil infused hand cut chips. With shavings of parmesan, on the vine plum tomatoes and a creamy mushroom sauce

with duchess potatoes, purple curly kale and tarragon infused beurre blanc sauce

with salted caramel sauce & a rocher of clotted cream

served with Purbeck honeycomb ice cream

with fresh mandarin segments & a mint infused Chantilly cream

served with champagne sorbet & shortbread biscuit

encased in puff pastry served with custard or vanilla ice cream

with crackers & seasonal chutney

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With a vegetarian parmesan crisp. Remove parmesan crisp for vegan

served on a crostini with red onion & port chutney

delicately braised beef in a red wine & baby silver skin onion jus

served with basmati rice or udon noodles

served in a creamy mushroom & bacon sauce

served with an onion gravy

diced braised pork in a mixed bean broth

served with chapati

served with Purbeck honeycomb ice cream

encased in puff pastry served with custard or vanilla ice cream

served with champagne sorbet & shortbread biscuit

with crackers & seasonal chutney

+ shot on top