STARTERS
Ice cellar salmon, roe mousse, Dijon sauce and malted bread (L)
OR
Jerusalem artichoke soup and truffle foam (L, G, VER)
MAIN COURSE
Fried whitefish, Pernod sauce, pumpkin purée and caramelised fennel (L, G)
OR
Fried duck breast, Calvados sauce, red onion seasoned with star anise, and Hasselback potatoes (L, G)
OR
Celeriac patty, herb sauce, pumpkin and roasted porcini mushrooms (G, VE)
DESSERT
Fresh plums marinated in port wine, and vanilla buttermilk ice cream (L, G, VER)
