Blanquette of trompettes de la mort, butterbeans, chestnuts & caramelised
baby onions
Wild mushroom broth with chicken-of-the-woods, cauliflower fungus, barley, celeriac, Jerusalem artichokes & water chestnuts sauce
Woodland salad of wild rocket, spinach, roasted hazelnuts, parmesan & pan-fried chanterelles, fines herbes, truffle oil & lemon dressing
Cep & potato tart, sauteed kale, Madeira & wild mushroom reduction,
pied de mouton conserve
Candy cap creme brulee
