Main Course: Organic Grass Fed Ribeye Steak, creamed spinach, Smoked and Charred Onion, Glazed Carrots, Café de Paris butter
Main Course: Harissa Marinated Aubergine, Sunflower seed butter, Salsa Verde, Hazelnut Dukkah
Starter: Sweet cured and confit shredded duck leg served with sourdough crackers and gooseberry chutney
Dessert: Elderflower and gooseberry fool, Oat crumble
Starter: Grilled English asparagus spears with a slow cooked soft egg, truffle mayonnaise and toasted seeds.