Lucas Hollweg

Champagne with a canapé of beetroot cured salmon with horseradish & dill on pumpernickle

First

Pumpkin soup with horn of plenty, nutmeg cream and cider syrup

Second

Spiced venison carpaccio and curried remoulade or

Puréed white beans, cumin, kohlrabi, shaved fennel, pickled radish, lemon and winter leaves (v)

Third

Red & gold beetroot salad with kalamata tapenade, labneh & watercress, scattered with garlic & chilli spiced crumbs

Fourth

Slow-cooked lamb shoulder, shallot, fennel, & anchovy cream *

Winter leaf salad

Fifth

Quince and hazelnut tart, clotted cream and cinnamon ice cream

Coffee & petie fours

£55 per head