Two Courses £34.50

Three Courses £44.50

Entrees   Partridge Breast and Leg (GF) (N) Chestnut, Beetroot & Black Truffle   Chicken and Duck Liver Parfait (N) Redcurrant Granita, Granola   Pan Fried Scallops (M) Creamed Pearl Barley, Pancetta & Black Truffle   Leek Ballotine (V/Vg) (GF/DF) Cream Cheeses, Textures of Winter Vegetables   Jerusalem Artichoke Velouté (V/Vg) (GF/DF) (N) Parsley Oil, Artichoke Crisps & Smoked Almonds Main Courses   Venison Loin with Black Trumpet, Cob Nut and Parsley Crust (N) Pickled Chanterelles, Cep Puree & Salsify   Pork Tenderloin Roasted Roscoff Onion, Spaetzle & Mushroom Sauce   Fillet of Brill (GF) Roasted Hispi Cabbage, Butternut Squash Fondant & Bouillabaisse Sauce   Pan Fried Stone Bass (GF) Cauliflower Couscous, Roasted Cauliflower & Black Treacle Yoghurt Sauce   Filo and Braised White Cabbage Strudel (V/Vg) (DF) (N) Cumin Foam, Cheddar & Crispy Kale   Beetroot and Parsnip Tarte Tatin (V/Vg) Parsnip Crisps, Rocket & Pickled Beetroot Salad Side Dishes £4.50     Tenderstem Broccoli with Toasted Almonds (N) Mermaid House Salad  Buttered New Potatoes       Desserts   Hay Milk Parfait Malt Ice Cream, Cinnamon Puffs & Caramel Popcorn   Sour Cherry Frangipane Tart (N) Cherry Ice Cream & Chantilly Cream   Sticky Toffee Sponge Spiced Red Wine Poached Pear, Butterscotch Sauce, Red Wine & Juniper Reduction   Dark Chocolate Ganache (V/Vg) (DF) Chocolate Soil, Compressed Blackberry, Jam & Sorbet   English Cheeseboard (GF*) Crackers, Pickled Walnuts, Celery, Membrillo, Grapes & Fruit Chutney   Home-made Ice Creams & Sorbet (N)     Filter Coffee, Espresso, Cappuccino, Café Latte Tea or Infusions with Petit Fours £4.00   V.A.T. included at Current Rates.  A discretionary 10% added for good service.   Please advise your server if you have any allergies   M – Mollusc, N – Contains Nuts, V – Vegetarian, Vg – Vegan, DF – Dairy Free, GF – Gluten Free GF* – Can be Gluten Free, please advise your server