Vegan menu
To start
SQUASH – 16
Pumpkin seed | Maple | Muscatel | Winter leaves
VOL-AU-VENT – 17
Cep | white balsamic | Black truffle
To continue
BARBECUED CELERIAC – 27
Caramelised celeriac puree | Pickled grapes | Wiltshire truffles
NUT ROAST – 26
Barbecued baby leeks | Yorkshire forced rhubarb
Braywood olive oil and balsamic dressing
To finish
CHOCOLATE SEMIFREDDO – 16
Blood orange | Blood orange sorbet
ALMOND CAKE – 16
Poached rhubarb | Roasted rhubarb sorbet
