Dégustation

Steamed Crab Claw

Crab Sabayon & Caviar

Salt Baked Beetroot

Butternut Squash, Autumn Truffle

Fillet of Halibut

Parsnip & Vanilla Purée

Hand Rolled Agnolotti

Partridge Mousse, Truffle & Madeira Jus

Home Smoked Scottish Lobster

Warm Lime & Herb Butter

Herb-Crusted Loin of Lamb

Slow Cooked Shoulder

Jersey Milk Parfait

Brambles, Cassis Sorbet