Friday 8 May, 2020
Smoked and beetroot-cured Severn & Wye salmon
pickled celeriac, lemon dressing
Seared breast of corn fed chicken
truffle pomme purée, braised leek, morels, wild mushroom velouté
Chocolate and passion fruit marquise
mango gel, passion fruit caviar and clotted cream
NB: A vegetarian alternative is available on request.