Please make one selection per course

Crab and Southport shrimp tian with salad leaves and caper berries
• • •
Lobster and rocket salad with citrus and vanilla vinaigrette
• • •
Roasted beetroot with a celeriac and pear salad and blue cheese Caesar dressed baby gem (v)
• • •
Loin of smoked Tatton venison with pickled baby vegetables and Cumberland sauce
• • •
Tear & share breads

Tomato and red pepper soup with aubergine croutons and light truffle oil (v)
• • •
Celeriac and white onion soup finished with parsnip flakes and organic honey (v)
• • •
Roasted butternut squash, sweet potato and carrot soup with chive crème fraîche (v)

Wild mushroom and Norfolk asparagus mille feuille with a blue cheese dressing and wild rocket (v)
• • •
Roast loin of Salt Marsh lamb with a compote of baby carrots, broad beans and girolle mushrooms served with galette potatoes and caper jus
• • •
Pan-fried fillet of Welsh black beef with caramelised onions, fondant potato and red wine sauce
• • •
Wild Morecambe Bay sea bass with a pine nut crust, glazed shallots, baby turnips and mashed potatoes

Kentish apple mousse with toasted honey syrup crab apples
• • •
Lemon cream tart with chilled strawberry soup
• • •
Raspberry bavarois with malt whiskey and honey ice cream
• • •
Assiette of chocolate with bitter sweet cherries
• • •
Fair-trade tea and coffee served with petit fours
• • •
All prices exclusive of VAT