Starters
Braised Wagyu Shortrib Ravioli, Sugo
Chalk Stream Trout Crudo, Green Chilli & Lime Emulsion, Shaved Fennel & Blood Orange Salad (GF)
Truffle & Ricotta Agnolotti, Wild Mushrooms, Apple Butter (V)(GFOA,VEOA)
Mains
Fennel, Garlic & Black Pepper Porchetta (slow cooked over 12 hours), Salsa Verde (GF)
Pan Fried Seabass, Braised Calamari, Shetland Mussels, Tomato Sugo (GFOA)
Roast Crown Prince Pumpkin Risotto, Sussex Blue, Pumpkin Seeds, Sage (GFOA,VEOA)
Sides (for the table)
Grilled Greens, Crispy Chilli Oil (GF,VE)
Norfolk Potatoes, Herb Salt, Black Garlic Aioli (GF,VE)
Cheesy Polenta Fries, Red Pepper Compote (V)
Desserts
Tiramisu (V)
Panna Cotta, Poached Rhubarb, Rhubarb Sorbet (GF,VE)
Selection of Local Cheeses (V)
Alex & Benjamin 