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Pigeon Breast, Jerusalem Artichoke Puree
Roasted BeetrootBlack Pudding Bon Bon,
Pickles Blackberries, Jus,
Wild Mushroom and Truffle Creme Brûlée
Pickled Mushrooms, Brioche Toast
Jasper Grilled Tiger Prawns,
Chilli and Garlic, Sourdough Toast
CHARCOAL OVENS
Rack of Spring Lamb,
Crushed Minted Potatoes
English Asparagus
Anchovy Butter
Monkfish, Asparagus, Parma Ham, Cavalo Nero and Wild Garlic Cream
Zarzuela. Traditionally a
Catalan Stew we have made into
a Risotto
Rabbit Loin Stuffed with Haggis
Fondant Potato, Carrot Puree
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