Vitello tonnato

Warm veal cheek terrine, ravigote, tonnato sauce

Foie gras and pumpkin

This is a seared foie gras with a pumpkin seed cake to soak up that foie oil, toasted pumpkin seeds and silky puree, riesling reduction as the sauce

Scallops

This dish is two seared scallops with an earthy wild mushroom risotto served with a rich red wine foam with a touch of acidity to balance the dish

Breast of Gressingham duck, wild mushroom duxelle, broad beans, blackcurrant sauce

Duo of scallop

These are fantastic hand dived scallops served with a butternut and orange puree, a butternut harissa cracker and hibiscus salt and on the other side a apple, lime and vanilla vinaigrette with crisp micro garlic chive.

Lamb loin spiced and wrapped in swiss chard, pepperonata, feta cheese, crisp capers

Portland scallop, maple glazed wing and creamed corn