Starters
Thyme Marinated Chargrilled King Trumpet Mushroom, Roasted Garlic Veloute, Focaccia Croutons
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
Roasted Beetroot and Goats Curd Pithivier, Chicory, Orange and Sierra de Los Filabres Honey Salad
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
White Chocolate Panna Cotta, Licor de Guindas Marinated Cherries, Vanilla Shortbread
Iced Passionfruit Parfait, Macedoine of Fruits, Pistachio Tuile
Artisan Cheese Selection, Roasted Fig & Caramelised Onion Chutney