2 courses – 39 / 3 courses – 45

From the 26th of November to the 20th of December

Available Tuesday Dinner, Lunch and Dinner Wednesday & Thursday, Lunchtime only Friday & Saturday

Starters
Smoked salmon tartare, roasted beetroot, quince, hazelnut

Spiced duck leg terrine, plum, sprout leaves, duck fat brioche

Parsnip soup, parsnip and pecorino raviolo, chicory (V)

Mains

Cornish hake, walnut butter sauce, roasted sprouts, brown shrimp, parsnip

Carrot and swede terrine, smoked cheese sauce, marmite, roasted onion (V)

Slow cooked beef short rib, spiced red cabbage, cauliflower, horseradish

Desserts

Westcombe cheddar, oat cracker, chutney

Toffee tart, gingerbread ice cream, brown sugar tuile

Vanilla crème brûlée, mulled cider sorbet, apple crisp

Wine Flight

2 Glasses – 15
3 Glasses – 20