Roasted butternut and carrot soup, vanilla froth, truffle oil
With cream, vanilla froth

Oak-smoked Scottish salmon
With roulade of cold-smoked Scottish Salmon, caper berries and herb oil

Diver caught scallops
With Scottish ‘black pudding’, beetroot reduction and baby leaves

Tuna medallions
Marinated yellow fin tuna, ginger, plum wine, lambs lettuce and roasted almonds

Brickhill locally-cured meat: ‘Coppa’, ‘Parma’-style
Served with artichoke hearts, broad ’Barigoule’

Chicken and duck liver parfait
Served with a mixed berry compote and homemade brioche

Sorbet

Risotto of seasonal vegetables, truffle oil
Smoked garlic, endive, artichoke risotto with shaved Parmesan

Salmon ‘assiette’
Grilled salmon, ‘pommes mousseline’, ‘cannelloni’, salmon soufflé

Daily Market Fish supreme
Grilled, ravioli, crayfish and fennel‘ragout’

Chicken ‘ballotine’
Suffolk chicken with leek, wild mushroom; ‘galette’ of courgette and celeriac

English ‘Rose’ Veal
Served with ‘dauphinoise’ potatoes, vegetable panache, red wine jus 

Woburn venison
Cooked ‘en sous vide’, wilted spinach, heritage potato ‘Lyonnaise’, port reduction

Pork duet: pork cheek and fillet
Served with carrot puree, confit shallot, broad beans & date compote 

Textures of shellfish (to share)
Smoked lobster, crayfish ragout, scallop grille, prawn boudin, braised fennel