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Starter

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Winter bruschetta on homemade Nordic beer bread, with marmalade-roasted beetroot, local sheep's cheese and browned butter vinaigrette.

Win​

Confit duck croquettes with homegrown plum sauce and pickled winter vegetables.

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Roast garlic & parsnip veloute, served with a homemade cottage loaf & smoked butter.

 

Sweet carrot and local goat's cheese salad with crispy quinoa and tempura lemon.​

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​Baked ricotta tart with sun-dried tomato relish, blackberry balsamic & wild dukkah.

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Mushroom pate on homemade bread, served with garden chutney & rocket.

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Creamy burrata and orange salad, served with nettle pesto & wild dukkah.

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Main

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Roast chicken thighs with puttanesca sauce, smashed potatoes,

and wild garlic aïoli.​​

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Beef bourguignon with a root veg gratin, served with rosemary &

parmesan roast potatoes and seasonal veg.

 

Pumpkin Fondue -

A Savoyard classic served in a whole roast potimarron pumpkin.

Served with homemade bread, roast potatoes and winter salad.

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Lamb curry pie with a lime pickle glaze, served with homemade naan bread

and fragrant rice.

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​Slow-cooked beef ragu with fresh pasta, pan-fried sprouts, 

and homemade garlic rolls.

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Winter lasagne served with  homemade bread and seasonal salad.

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​Traditional Savoyard Tartiflette, served with homemade bread & seasonal salad.

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​Savoyard Burger on homemade brioche, with raclette cheese, garden chutney and homemade skin-on fries.

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Dessert

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Homegrown lavender & violet posset with almond ricciarelli.

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Spiced winter fruit crumble made with spent grain from the Ibex brewery, served with

a malt & rum ice cream.

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Pistachio dome with white chocolate & raspberry.

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Carrot & garden apple tart tatin, served with fig leaf & ginger ice cream.​

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Winter pavlova with chestnut cream, sour cherries & rosemary salted caramel.