Starters

Natural Smoked Haddock Croquettes, Tarragon and Truffle Pea Puree
Duck Liver Parfait Tart with Sierra de Los Filabres Honey Jelly, Confit Duck Leg Bonbon, Tea Smoked Duck Breast, Whipped Walnut Cream
Main Courses

Butter Poached Fillet of Turbot, Crispy Goujons of Turbot, Warm Tartare Sauce, Peas and Asparagus, Saffron Parmentier Potatoes
Sous Vide Fillet of Beef, Wild Mushroom Purée, Pommes Anna, Pedro Jimenez Jus, Goose Fat Vine Tomatoes (Served Medium Rare)
Desserts


Artisan Cheese Selection, Roasted Fig & Caramelised Onion Chutney