WINTER SPECIAL

Starter

Venison tartare with egg yolk cream, potato crisp and baguette crostini 18.00

Braised caramelised ox cheeks with onion foam and flavoured potato crisp 16.00

Roasted beetroots with goat cheese mousse, pickled yellow heritage beets and walnuts 12.00

Main Course

Squid ink and scallop risotto with crispy parsnip, truffle-parmesan foam and pickled rowan berries 24.00

Venison fillet steak with sautéed beetroot purée, king oyster mushrooms, fresh Burgundy truffles, beetroot fondant and venison-gingerbread sauce 38.00

Dessert

Chicory cream with white chocolate, caramel-glazed pear, malted ice cream and crunchy caramel 9.00