Starters

HAM HOCK & FOIE GRAS TERRINE
pease pudding & toasted brioche
GRILLED SCALLOPS & BLACK PUDDING
Jerusalem artichoke purée – truffle oil
TWICE BAKED CRAB & GRUYERE SOUFFLÉ
dressed leaves, semi-dried tomatoes – warm sourdough
SAMPHIRE & ONION BHAJIS
kohlrabi & fennel slaw – minted yoghurt

LEEK, POTATO & SMOKED HADDOCK VELOUTE