Mains

Roast breast of herb fed chicken

Buttered spring vegetables – jersey royals

8oz dry aged ribeye steak

(£5 supplement) Fries – peppercorn sauce

Roast fillet of skrei cod

Parsley creamed potato – sprouting brocolli – brown shrimp and lemon butter

Warm Ricotta and wild garlic crepes (v)

Young vegetables – soft herb pesto – toasted pine nuts

Desserts

Warm banana cake

Salted caramel sauce – vanilla ice cream – shaved valrhona chocolate

Glazed lemon tart

Yoghurt ice cream

Three of Europe’s finest cheeses

Crackers and digestives – quince jelly