SET MENU 

October 2021

Celeriac soup
Celeraic tart fine
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Terrine of guinea fowl, burnt apple, mustard
Sourdough, gribiche, brown butter
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Sand carrot, pistachio, dukkah
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Agnolotti of girolles & truffle, sweetcorn, parmesan
or
Yorkshire partridge, radicchio, muscat grapes
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Neal’s Yard Cheeses, fennel jam, sourdough
(£8.5/15 Supplement)
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Williams pear, walnut, perry
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Petit four

49 per person