Pumpkin Velouté with Toasted Seeds

Truffle Tagliolini with Aged Parmesan Espuma (fresh truffle supplement)

Salt Baked Celeriac with Leek, Hazelnut and Tarragon Beurre Blanc

Roscoff Onion Tarte Tatin with Root Vegetable Ragù Pie served on the side with Wild Mushrooms, Savoy Cabbage and Red Wine Butter

Chocolate Fondant with Griottine Cherries and Vanilla Ice Cream