Tasting Menu​

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Course 1

Duck Liver "Dodger"

Redcurrant Jelly, Pickled Shallots, Brandy Jelly

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Course 2

Curried Scallops

Cauliflower/Cashews/Coriander

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Course 3

Miso Glazed Pork Belly

Wild Mushrooms, Pak Choi, Mooli

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Pallet Cleanser

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Course 4

Lincolnshire Venison

Artichoke, Dauphinoise, Shallot

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Course 5

Chocolate and Orange Pave

Dark Chocolate, Orange Jelly, Chocolate Soil, Creme Fraiche

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Optional Course

Selection of Cheeses

Crackers, Pickled Grapes, Candied Nuts, Chutney and Fresh Fruit

+£8pp

Course 6

Petit Fours

A Selection of miniature desserts accompanied with a Tea of Coffee

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Optional Digestive

+£8pp

 

The 14 Recognised Allergens by the Food Standards Agency are:

C - Celery, CR - Crustaceans, E - Eggs, F - Fish, G - Gluten, L - Lupin, M - Milk, MO - Mollusc, MU - Mustard, N - Nuts, P - Peanuts, S - Sesame Seeds, SO - Soya, SD - Sulphur