Pumpkin Velouté with Toasted Seeds

Truffle Tagliolini with Aged Parmesan Espuma (fresh truffle supplement)

Roast XL Orkney Scallop with Turnip, Sauce Grenobloise, Salmon Roe and Sea Herbs

Dry aged Sirloin of Beef with Ox Cheek Cottage Pie served on the side, Wild Mushrooms, Savoy Cabbage and Sauce Bordelaise

Chocolate Fondant with Griottine Cherries and Vanilla Ice Cream