LUNCH

FIRST
Cumbrian Veal Tartare, Artichoke, Mozzarella Sauce and Aged Beef Fat on Toast
White Beetroot, Baked in Clay, English Caviar, Smoked and Dried Eel
Salad of Spring Vegetables, Anchovy Emulsion, Almond Oil and Herbs

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Truffle and Wild Garlic
Steamed Cuttlefish, Peas and Lemon
Roast Scallops, Green Asparagus and Scallop Bottarga

THIRD
Cornish Monkfish, Cauliflower and Bonito Butter
Belted Galloway Beef, Hen of the Woods, Potato Emulsion and Rosemary
Aged Pigeon, Endive Cooked in Grilled Oil, Blood Orange and Juniper
Herdwick Lamb, Aubergine Dusted with Black Tea and Olives

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Roasted Pear Ice Cream, Honey Cream, Buffalo Milk Meringue and Bee Pollen
Chocolate, Dark Chocolate Chantilly and Mint

Cheese from the Trolley, £12.00 Supplement (£18.00 as an extra course)

£125.00 FOR FOUR COURSES
Prices Include Service and Tax

Food allergies and intolerances: before ordering, please speak to a member of staff about your requirements.