Vegan menu
To start
POTATO SALAD – 17
Pink Fir, Dandelion, horseradish
JERUSALEM ARTICHOKE – 18
Castelfranco, cashew nut, Pink Lady apple
To continue
BRAYWOOD CAVATELLI – 28
Mushroom, balsamic
Supplement – Summer Truffle – 10
WYE VALLEY ASPARAGUS – 30
White and green, truffle emulsion, sourdough croutons
Supplement – Summer Truffle – 10
To finish
PINE NUT PARFAIT – 16
Thyme meringues, blackcurrant
compote and sorbet
ALMOND AND CINNAMON CAKE – 16
Rhubarb sorbet
