Smooth chicken liver pate with red onion chutney served with toasted brioche

Warm buratta, winter leaves, roasted fig with honey and pomegranate

Served with winter leaves and country toast

Roast seabass, Cornish mussels and vegetables on a lobster and saffron cream sauce split with dill oil

Twice baked gruyere cheese soufflé served with Old Winchester sauce and a pickled apple salad

Roast sirloin of beef, truffle mash potato, roasted onions three ways

Burnt Cambridge cream with sugar topping

French classic apple tart served with vanilla bean ice cream

Panforte, chutney, fruits & breads