STARTERS

 

Confit salmon, pea purée, grapefruit dressed rocket, pickled radish

 

Duck & chicken terrine, beetroot purée, micro leaves, pomegranate glaze, brioche crostini 

 

Confit duck, butternut squash purée, asparagus, duck croquette, micro leaves, pomegranate glaze

 

Apple and parsnip velouté, fresh crab, coriander dust

 

Perl Las ravioli, wild mushroom cream, butternut squash purée

 

MAIN

 

Beef wellington, smoked celeriac purée, stout reduction

 

Saddle of lamb, spinach purée port reduction

 

Pan fried duck breast, butternut squash purée, black cherry reduction

 

Butternut squash & fennel lasagne, avocado purée, confit tomatoes

 

Pan fried halibut, braised fennel, squid ink, truffle foam

 

Chicken three ways. Pan roasted breast, thigh croquette, confit leg, carrot purée, white wine reduction

 

*Beef wellington, saddle of lamb and duck breast will be cooked to the higher end of medium

 

DESSERT
 

Caramelised lemon tart, raspberry purée, fresh raspberries, créme fraiche

Welsh cream liquor chocolate fondant, Chantilly cream, fresh raspberries

 

Chocolate delice, salted caramel sauce, shortbread crumb, créme fraiche

 

Apple Tarte Tatin, clotted cream ice-cream, caramel brandy sauce  

 

Vanilla panna cotta, caramel espresso sauce, shortbread crumb