TREACLE CURED BEEF FILLET
roasted parsnip, wilted greens and maris piper mash

BRAISED BEEF BLADE
caramelised celeriac, potato galette, red wine reduction

ROAST SHOULDER OF LAMB
wild garlic risotto, broad beans

GLAZED PORK BELLY 
star anise carrot puree, bok choi, boulangere potatoes

HONEY DUCK BREAST
dauphinoise potatoes, braised red cabbage, poached cherries

VENISON LOIN
parsnips, red quinoa, medjool dates

FREE RANGE CHICKEN 
spring greens, wild mushrooms, madeira

POACHED COD
potato fondant, wilted spinach, clam chowder

STONE BASS
Courgette, romesco dressing, chard

SQUASH GNOCCHI
crispy sage, smoked oil, chilli

BEETROOT RISOTTO
Hazelnuts, cashel blue