STARTERS

Red mullet fillet

Fennel puree, ratatouille salad & olive tapenade

Bresaola

Compressed watermelon, rose water dressing & chicory

White asparagus soup

Salmon tartar, cucumber juice

MAINS

Pan roasted brill

Parsley, yellow beans, spring radish & red wine sauce

Slow roasted rump of lamb

Chorizo risotto, peas & tomatoes

Heirloom carrots

Puree, barley, mangold, coriander oil & granola

C H O O S E Y O U R F A V O R I T E 5 E A C H

Creamed potatoes Savoy cabbage with smoked bacon Sauted spinach

Jersey Royal potatoes Sprouting broccoli Sweet potato fries & smoked paprika mayo Grilled green asparagus

Skinny fries Seasonal vegetables Confit of wild mushrooms Roasted root vegetables Steamed rice Mixed greens

DESSERTS

Rhubarb & white chocolate mousse

Almond streusel & rhubarb crisp

Kaspars Eton mess Vanilla Chantilly & strawberry balsamic sorbet

Selection of artisan cheese

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Two courses 25.00 Three courses 28.00