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Fillet of beef with cepe mushrooms, swede, cheddar cheese and purple potatoes
Braised shoulder of 'Lighthorne lamb' with sweetbreads, cumin cornbread, poached rhubarb, yoghurt and cucumber
Breast of gressingham duck with confit leg croquettes, red cabbage
puree, crème fraiche, glazed chestnuts and crushed parsley root
Sole fillets with salted grapes, grape jelly, spinach mousse and
creamed potato
Poached fillet of brill with dressed white crab meat, brown toast foam
and a marrowfat pea custard
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| All dishes may contain nuts. Do not hesitate
to tell us of any dietary requirements |
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