F E S T I V E S E T
M E N U
S T A R T E R
Jerusalem artichoke salad
Confit and crispy artichoke, ragstone goat cheese, truffle, pickled silver skin onion
Bouillabaisse
Red mullet, mussels, saffron potato, garlic crouton
Smoked duck and foie gras
Blood orange, brioche, sancerre gel
M A I N
Roasted turkey breast
Pigs and blanket, confit potato cake, sausage roll, pickled candied beetroot cranberry sauce
Seafood ravioli
Salmon, scallop, prawn, crab meat served with pan fried foie gras fennel foam and bisque hollandaise
Winter truffle risotto
Aged parmesan cheese, porcini mushroom
D E S S E R T
Manjari chocolate namelaka
Speculoos biscuit, cherry gel
Clementine tart
Stem ginger, honey thyme cream
Mulled wine panacotta
Charred fig, pistachio shortbread
