Tasting Menu

Canapes

Amuse

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