Tasting Menu



Chefs Choice of Amuse

Homemade Bread

Selection of Homemade Breads & Butters


King Scallops “Thermidor”

 Cured Egg Yolk, Pickled Mustard Seeds, Parmesan Crisp, Salty Fingers, Thermidor Espuma


Wild Scottish Venison Two Ways  

Dry Aged Cannon of Venison, 36 Hour Braised Venison Neck

Pickled Carrot, Charred Onion Petals, Fondant Potato, Cavolo Nero, Red Wine Jus



 “Fish Stew” 

Loch Duart Salmon Fillet, Mussels

Saffron Potato, Braised Fennel, Seafood Bisque & Micro Fennel

Pre Dessert

Vanilla Crème Brulee

Forced Yorkshire Rhubarb 3 Ways, Ginger Nitro Sponge


     Traditional Cheeseboard +4

Additional Course

Four  Cheeses   



Petit Fours

Chef’s Selection of Petit Fours

(Vegetarian option available upon request, this is a sample menu subject to daily changes due to ingredient seasonality )

Served Tues-Sat 5:00pm-8:30pm