Starters
Truffled chestnut soup, venison and smoked onion bun
9.50
Queen scallops, ham hock, white beans, wild leeks, Burrow Hill cider
11.50
Glazed Hen-of-the-Woods mushroom, celeriac, toasted spelt, roast chicken sauce
10.50
Crisp polenta, charred and braised Pitney Farm endive, black grapes, ewe's curd, walnut
10.00
Cured wild sea bream, clementine dressing, black radishes, sesame, red chilli
12.50
Main Courses
Yellow leg chanterelle mushroom and winter truffle linguini
18/32
Slow-cooked glazed ox cheek, smoked potato, yellow leg chanterelles
24.00
Roasted goose, sauteed sprouts, bacon, cranberries, star anise glazed carrots
29.00
Steamed pollock, Provencal fish soup, aioli, St Austell Bay mussels
26.00
Pitney Farm pumpkin agnolotti, charred greens, horseradish creme fraiche
19.00
Cheese
Truffled Baron Bigod, honeycomb
12.00
Desserts
Market Bakery Christmas pudding, brandy and brown butter ice cream
10.50
Baked-to-order chocolate fondant tart, clementine ice cream
11.00
A selection of Market Bakery ice cream or sorbet
6.50