Main Course

Magret of Female Duck Breast With Cherries
Salt Baked Celeriac, Swiss Chard, Confit Duck Leg Won Ton

Fillet Of Pork , Choux Farcie
Hispi Cabbage, Rosti Potato With Caramelised Red Onion, Fig jus

Poached Halibut in Almond Milk and Fennel pollen (RP)
Artichokes Bargioulle, Fennel

Monkfish, Caper Butter
Courgette and Stuffed Flower, Roast San Marsano Tomato Compote

Roast Marinda Tomato ,Charred Italian Peppers
Rocket, Garden Peas, Broad Beans, truffle gnocchi