Friday 8 May, 2020

Smoked and beetroot-cured Severn & Wye salmon

pickled celeriac, lemon dressing

 

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Seared breast of corn fed chicken

truffle pomme purée, braised leek, morels, wild mushroom velouté

 

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Chocolate and passion fruit marquise

mango gel, passion fruit caviar and clotted cream

NB: A vegetarian alternative is available on request.