Starters
- Pork Belly, Black Pudding, Cauliflower Puree,
- Beetroot Cured Salmon, Horseradish Mousse, Watercress
- Salt and Pepper Seared Tuna, Fresh Mango Salsa, Red Endive
- Warm Courgette Flower, Spinach, Golden Beetroot and Jerusalem Artichoke puree (VG, GF)
- Roast Duck, Grilled Pear, Wild Rocket, Sour Cherry Vinaigrette
Mains
- Pan Fried Halibut, Braised celeriac, Herb Beurre Blanc
- Breast of Black Leg Chicken, Chorizo Pomme Anna and Marjoram Roasting Jus
- Scottish Aged Fillet cooked Pink, Truffle Mash and Port Jus
- Globe Artichoke and Wild Mushroom Wellington, Tenderstem Broccoli (V)
- Rump of English Lamb, Pomme Dauphinoise, and Rosemary Jus
Desserts
- Strawberry and Black Pepper Pannacotta (V, GF)
- Valrhona Chocolate Tart with Vanilla Poached Pears (V)
- Raspberry, Elderflower and Muscat Trifle (V)
- Vanilla and Honey Baked Cheesecake with Honeycomb Mascarpone (V)
- Pineapple roasted with vanilla and rum, coconut mousse (V)