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