Sample 3 Course Menu Starters Miso steak tartare with anchovy, shallot, pickles, radish and parmesan cream with a soy wafer – can be GF, DF Chalk Stream trout with golden beetroot, sour cream, elderflower and roe - GF Poached leeks with miso butter, quinoa and fudgy chicken confit yolk – V, GF Main Course Guinea fowl with pan fried gnocchi, wild garlic and spinach cream, asparagus and broad beans – can be GF Grilled red mullet with curried crab sauce, coriander risotto, toasted kale and coconut sambal – GF Sunflower seed ‘risotto’ with charred alliums, marinated baby artichokes and chive yeasted dressing - Vg, V, GF Dessert Macerated strawberries with herbed crème pâtisserie, camomile cake, milk ice cream and strawberry juice Bay and custard bruleé tart with rhubarb crumble and a yoghurt cardamom sorbet Choux bun with Earl Grey crème diplomat, roasted early stone fruits and lemon curd
