Starters

Roasted salt cod with clam chowder and fennel

Risotto of crab with avocado ice cream and cep foam

Pan fried scallop with black pudding crisp and puy lentil

Terrine of free range chicken and foie gras

Foie gras, melba toast and apple jelly

Marinated beetroot with goats curd and baby onion

Pea soup with black tiger prawn and mint jelly

Beef tartar with capers and caviar

Smoked sweetcorn foam with Cromer crab and pancetta crisps

Main courses

Tournedos of Alaskan salmon with spicy lentils and foie gras

Salmon mi cuit with horseradish sauce and beetroot puree

Black cod with sweet miso and bok choi

Turbot with braised oxtail, confit shallot and lemon oil

Barbary duck with vanilla and lime mash and roasted butternut

Slow cooked beef rib with onion ice cream and parsnip

Slow roasted lamb rump with fondant and wild mushroom

Slow roasted belly of pork with black pudding, vanilla and apple

Rack of venison with chocolate oil and butter greens

Desserts

Bitter chocolate tart with parsnip ice cream

White chocolate semifreddo with raspberry milkshake

Raspberry panacotta with raspberry sorbet

Rhubarb shortbread with black pepper ice cream

Chilled rice pudding with cherry soup

White chocolate fondant with dark chocolate sorbet

Strawberry tart with coconut sorbet and dark chocolate

Apple parfait with honeycomb and champagne sorbet

Bitter chocolate mousse with espresso sorbet and passionfruit