beetroot

 

Amuse Bouche

Wild Mushroom Velouté, White Truffle Foam, Wild Mushrooms and Thyme

Starter

Salt Baked Beets, Candied Walnuts, Whipped Goats Cheese, Wild Herb Salad

Fish Course

Sweet & Sour Onion Tart Tatin, Onion Purée, Toasted Pine-nuts

Main Course

Celeriac Three Ways, Cheese Fondue with Truffle, Pressed Potato, Mushroom Fricassee

Dessert

Duck Egg Custard Tart, Nutmeg, Fresh Blackberries