A SAMPLE TASTING MENU
FOR THE WINTER SEASON

MAYAN GOLD POTATO VELOUTE

winter black truffle, jamon iberico

CORNISH DAY BOAT MONKFISH

garam masala, tarka dahl

WHITE LAKE GOATS CURD

jerusalem artichokes, sunflower seeds, lemon oil

62 DEGREE WAGYU OX CHEEK BOURGUIGNON

in-house cured bacon onion petals, mushrooms

CLEMENTINE & TONKA BEAN CREME BRULEE

greenman gingerbread

45.00 PER PERSON

OPTIONAL BATH CHEESE BOARD

bath soft, vintage wyfe, merry wyfe & bath blue

15.00