starters 

Chestnut & Thyme Soup, Porcini Oil

Sea Trout Gravadlax, Candied Beetroot, Fennel Leaves, Creme Fraiche

Foie Gras, Roasted Peaches, Toasted Brioche (£4 supp)

Venison Terrine, Pickled Grapes, Sourdough Toast

 

Mains

Roasted & Confit Pheasant, Parsley Root Puree, Parkin, Black Fig, Veal Sauce 

Rib of Beef, Dauphinoise Potatoes, Poached Carrots, Bourdeaulaise Sauce (£3 supp)

Risotto Blanco, Black Winter Truffle, Brown Butter

Seared Monkfish, Cauliflower Puree, Steamed Mussels, Lobster Sauce

 

Desserts

Xams Pudding Souffle, Cranberry Sorbet

Tonka Bean Creme Brulee

French Cheese Plate (£3 supp) 

2 courses £25

3 courses £30