VALENTINE’S DAY MENU Amuse bouche White onion and cider velouté To start Pan roasted partridge breast confit leg boudin, wild mushroom, wilted kale, granny smith apple, spiced raisin puree, pan juices Crispy coated North Atlantic oysters gin pickled vegetables, caviar sabayon, sea purslane Pine nuts, beetroot and pear pine nut panna cotta, salt baked beetroot, compressed pear, truffle oil Mains Borders lamb lamb fillet, slow cooked lamb shoulder, crispy sweetbread, potato galette, caramelised onions, pea tartare, minted lamb jus Lemon sole roasted on the bone yeasted cauliflower puree, Romanesco cauliflower, chargrilled baby leeks, nut brown butter, dill tempura Braised Portobello mushroom spelt, braised baby gem, tofu dressing, pumpkin seed pesto Pre dessert Champagne and strawberries Strawberry granite, marinated strawberries, champagne foam Dessert Green tea sponge & white chocolate espuma raspberry curd, raspberry curd crisps Whipped coconut mousse star anise, slow cooked pineapple, crushed pistachios Dark chocolate terrine vanilla pod parfait, honeycomb Tea or coffee Passion fruit macarons Burnt orange fruit pastel
£54 per person