The Artichoke

lancashire bomb cheese

truffle jel, toasted hazelnuts, black autumn truffle, chervil

pickled vegetables, mixed seed wafer, lime cream cheese

scallop and crab bonbons, squid ink rice cracker

apple jelly, apple purée, caraway pickled onion, pickled cauliflower

chervil root, orange curd, pickled red onions, brussels sprouts

puréed and poached quince, roasted onion, savoy cabbage, sage and onion crackling crumb

salad of crisp winter roots and leaves, cox's apple, date purée, confit leg and liver beignet

river fowey mussels, chickpeas, coastal vegetables, taramasalata

lyme bay squid, puréed and roasted brassicas, bay leaf fish cream

Poached yorkshire rhubarb, rhubarb sorbet. Wine Pairing: 2013 Jurançon, la Magendia de Lapeyre, South West, France £13

Lemon and arbequina olive oil jelly, citrus fruit salad, lemon thyme sherbet, almond biscuit. Wine Pairing: 2016 "Cordon Cut" Riesling, Mt. Horrocks, Clare Valley, Australia £14

Buttermilk sherbet, salted caramel. Wine pairing: 2013 Recioto di Soave la Perlana, CA' Rugate, Italy £13

Vanilla ice cream, please allow 15 minutes cooking time. Wine pairing: 2014 Muscat Buitenverwachting 1769, South Africa £13.50

Crème patissière, caramelised white chocolate, poire william sorbet. Wine pairing: 2013 Muscat de Beaumes de Venise, Domaine de la Pigeade, France £12.50

a collection of handmade fruit sorbets and ice creams as available

handmade crackers

served with petits fours

beetroot sorbet, horseradish cream

lancashire bomb cheese

truffle jel, toasted hazelnuts, black autumn truffle, chervil

carrot and star anise purée, orange and goats curd, tarragon

charred pear, curried raisins, toasted almonds, crispy kale

Poached yorkshire rhubarb, rhubarb sorbet. Wine pairing: 2013 Jurançon, la Magendia de Lapeyre, South West, France £13

Lemon and arbequina olive oil jelly, citrus fruit salad, lemon thyme sherbet, almond biscuit. Wine pairing: 2016 "Cordon Cut" Riesling, Mt. Horrocks, Clare Valley, Australia £14

Buttermilk sherbet, salted caramel. Wine pairing: 2013 Recioto di Soave la Perlana, CA' Rugate, Italy £13

Vanilla ice cream, please allow 15 minutes cooking time. Wine pairing: 2014 Muscat Buitenverwachting 1769, South Africa £13.50

Crème patissière, caramelised white chocolate, poire william sorbet. Wine pairing: 2013 Muscat de Beaumes de Venise, Domaine de la Pigeade, France £12.50

handmade crackers (supplement £3.50)

served with petits fours