Starters Spring lamb and wild garlic broth with aged pecorino
Pan fried scallops with pancetta and new season peas
Seared pigeon breast with tamarind, mango and quinoa Pressed South Downs pork with black pudding, Madeira and mushrooms Wild garlic and buffalo ricotta tortellini with local asparagus and morels
Monkfish cheeks with broad beans, chorizo and salted almonds ![]() Roast black bream with Indian spiced spinach cake and coriander yoghurt
Sea trout, lemon verbena butter, sea kale buds and capers
Slow cooked beef in valpolicella with creamed potatoes, broad beans and carrot thinnings
Guinea fowl breast with fresh peas and bacon, morel cream sauce
Pork chops with local asparagus and crispy cheek, Jersey royals with English truffle butter Lamb cutlets with Israeli couscous, harissa and land cress
Tiramisu Gooseberry and elderflower fool Mango and ginger cake with passion fruit syrup and mascarpone
Chocolate mousse with salt caramel and hazelnut shortbread Lemon tart
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