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𝐀𝐦𝐮𝐬𝐞 𝐛𝐨𝐮𝐜𝐡𝐞 Pan seared scallop, smoked cauliflower cream, avocado mousse, jerusalem artichokes chips 𝗦𝘁𝗮𝗿𝘁𝗲𝗿𝘀 Red mullet, saffron bouillabaisse, confit heritage carrots, carrots cream, parsnips crisps 𝐌𝗮𝗶𝗻 𝗰𝗼𝘂𝗿𝘀𝗲𝘀 Dry aged mature ribeye steak, parsnips and vanilla cream smoked butternut squash, caramelised poached peach, veal homemade jus 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 vanilla creme brulee , wild berries compote, salted caramel ice cream