Starters

Mackerel

Fillet of Newlyn mackerel, Cornish crab, mooli, avocado, charred cucumber, caper and raisin puree

Salmon

Confit of citrus cured Loch Duart salmon, marinated garden beetroot, potato and horseradish mousse, dill

Eel

River Test smoked eel carpaccio, rillettes and bon bon, squid ink cracker, walnut, apple

Foie Gras

Torchon of Rougie foie gras, golden raisin puree, sweet wine jelly, date and walnut toast

Duck Egg

Slow cooked Manor House duck egg duck ham, pickled shimeji, Wiltshire truffle and parmesan salad

Main Courses

Sea Bass

Fillet of Cornish line caught sea bass, fondue of leeks, hand rolled macaroni, Wiltshire truffle, hazelnut and parmesan pesto

Halibut

Braised Gigha halibut, lettuce, samphire, cockles, mussels, chive beurre blanc

Partridge

Pot roast Wiltshire partridge, confit leg, fondant potato, savoy cabbage, chanterelle mushrooms, red wine jus

Venison

Loin & faggot of Salisbury Plain fallow deer, parsnip puree, sprouts, salsify, bacon, sloe gin sauce

Beef

Fillet of Gloucestershire Longhorn beef, braised ox cheek, crispy tendons, cépe puree, sprouting broccoli, truffled creamed potatoes, red wine jus

Desserts

Mango

Baked mango soufflé, coconut sorbet, confit lime

Blackberry

Brillat Savarin cheesecake, blackberry jelly, confit lemon, blackberry sorbet

Rhubarb

Poached Yorkshire rhubarb, whipped yoghurt, ginger snap, rhubarb sorbet

Banana

Banana delice, caramel, banana mousse, nougatine, cocoa sorbet

Muscavado

Baked muscavado tart, poached Muscat grapes, walnut brittle, grape sorbet

Selection of British cheeses

Traditional condiments, home-made chutney
Additional course £15.00