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with cauliflower puree & roasted hazelnuts

served with chilli jam & salad leaves

with tomato fondue, pesto, parmesan tuille

with mixed beetroot. watercress

with red onion marmalade and toasted brioche

fondant potato, celeriac puree, tenderstem broccoli & red wine sauce

mushroom & truffle puree, fine beans, peppercorn sauce & chunky chips

confit duck leg croquette, Jerusalem artichoke puree, curly kale, sauce épice

served with sweet potato, tenderstem broccoli, king prawns & chorizo butter

finished with crème fraiche & parmesan

with homemade tartare sauce & peas

caramel sauce & Devon clotted cream

with raspberry sorbet, plum puree, biscotti

Lemon tart, lemon posset, lemon curd

with mango salsa & orange sorbet

with banana ice cream & caramelised bananas

Served with celery, grapes, homemade chutney & biscuits