A SAMPLE TASTING MENU FOR THE WINTER SEASON

MAYAN GOLD POTATO VELOUTE

winter black truffle, jamon iberico

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CORNISH DAY BOAT MONKFISH

garam masala, tarka dahl

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WHITE LAKE GOATS CURD

jerusalem artichokes, sunflower seeds, lemon oil

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62 DEGREE WAGYU OX CHEEK BOURGUIGNON

in-house cured bacon onion petals, mushrooms

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CLEMENTINE & TONKA BEAN CREME BRULEE

greenman gingerbread

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45.00 PER PERSON

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OPTIONAL BATH CHEESE BOARD

bath soft, vintage wyfe, merry wyfe & bath blue

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15.00