Afternoon Tea, selection of raisin and cinnamon scones, freshly cut finger sandwiches of cucumber, cured salmon , roast chicken and the pastries of lemon tart, choc brownie, Welsh brack with apple & Rosemary compote. Parisian market carrot cake.
Salt & Vinegar lemon sole with smoked potato salad pickled gherkin, pickled red onion, radish, crispy salted mussel and fresh dill.
Brendan Guinans In Season farm vegetables , picked today and on the plate this evening.
Ballotine of Rabbit wrapped in Bayonne ham with carrot & carraway puree, rainbow chard, brown butter crumb, rabbit hot pot & rabbit jus.
Carrot cake with walnut ice cream, verjus, confit baby carrot, carrot purée and candied walnut.
Petit foes of white choc & choc fudge and seasalt
Roast Pork Belly, shoulder of Pork marinated in Duck fat,chive,shallots, whole grain Mustard and local cider vinegar. Black Pudding Gnocci.
"Fourme d'ambert" Hazelnut Brown bread topped with Fourme d Ambert (French Blue Cheese from Vouvray) toasted hazelnuts, roast glazed peach, Vouvray Jelly and hazelnut reduction.
Sunday Roast Leg Of Pork served with glazed apples, mustard Mash, vanilla & Onion Purée.