Starters
Thyme Marinated Chargrilled King Trumpet Mushroom, Wild Mushroom Veloute, Focaccia Croutons, Truffle Oil
Natural Smoked Haddock Croquettes, Tarragon and Truffle Pea Puree
Confit Pistachio Potted Duck, Sourdough, Pickled Cherries
Main Courses
Ricotta Gnudi, Pine Nuts and Baby Spinach, Vine Tomato Sauce
Butter Poached Fillet of Brill, Lobster Bisque, Samphire and Asparagus, Parisienne Potatoes
Galician Fillet of Beef, Truffled Manchego Cauliflower Purée, Fondant Potato, Garnacha Jus, Balsamic Roasted Vine Tomatoes (Served Medium Rare)
Desserts
Butterscotch Budino, Biscotti
Richard’s Dame Blanche; Artisan Vanilla Ice Cream, Bourbon Chocolate Sauce, Amarena Cherry Whipped Cream
Artisan Cheese Selection, Roasted Fig & Caramelised Onion Chutney