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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


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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