Amuse
Textures of Cauliflower, Crispy Pork Scratching
Starter
Cornish Crab, Dill Emulsion, Asparagus & Quails Egg
Palate Cleanser
Sorbet
Main Course
Rosemary Roasted Rump of Salt Marsh Lamb, Slow Cooked Shoulder Bon Bon, English Spinach, Butternut Puree, Gratinated Potato , Lamb Stock Reduction
Dessert
Vanilla Yogurt Bavoirs, Poached and Fresh Strawberries, Sesame Tuile