All Main Courses are served with Vegetables and Potato
White Onion Puree, Confit Shallot, Red Wine Jus
Onion Rings, Bernaise Pepper or Garlic Butter
Textures of Cauliflower, Caper and Raisin Dressing
Mussel, Bacon and Clam Cream
Salt Baked Celeriac, Chorizo, Puffed Crackling
Butternut, Wild Mushrooms Shallot Jus
