JERUSALEM ARTICHOKES AND GOAT’S CHEESE MOUSSE WITH TRUFFLE
CELERIAC AND MUSTARD-GLAZED CHICKEN WINGS WITH CELERIAC AND APPLE SALAD
SUMMER PURPLE BROCCOLI AND SWEETBREADS WITH RAMSON CAPERS
CONFIT SARDINES WITH GRILLED COS LETTUCE SAUCE
ASPARAGUS WITH BROWN SHRIMP BUTTER SAUCE
POTATOES AND CRAB WITH CHICKEN SKIN AND HORSERADISH
CHESTNUT PASTA WITH TRUFFLE SAUCE AND CHANTERELLES
SALT-BAKED KOHLRABI WITH SMOKED EGG YOLK
VEAL AND POACHED OYSTER KOHLRABI PARCELS
BUTTER-ROASTED KOHLRABI AND KALE ROLLS
RABBIT TERRINE WITH PICKLED KOHLRABI
BUTTERMILK FRIED OYSTERS WITH FERMENTED KOHLRABI AND FENNEL
CHICKEN WITH MUSHROOMS AND CREAMED KALE
CUMBERLAND CREAMED CHICKEN LIVERS
GROUSE FAGGOTS WITH ELDERBERRY SAUCE
DUCK BREAST WITH CHERRIES AND SMOKED BEETROOT
GUINEA FOWL AND OFFAL RAGOUT WITH BROAD BEANS AND ELDERFLOWER
PORK JOWL WITH WOOD-FIRED ONIONS AND SMOKED EEL
PORK AND EEL CROQUETTES WITH FERMENTED SWEETCORN SAUCE
ROAST VENISON WITH GRILLED GEM LETTUCE AND ELDERBERRY CAPER SAUCE
SWEETBREADS WITH SWEETCORN PURÉE
SPRING LAMB BELLY FRITTERS WITH RAMSON EMULSION
BAKED LAMB LOIN WITH SPINACH, CURDS AND WHEY
HAY-BAKED MUTTON WITH POTATO TERRINE AND BRAISED ENDIVES
LAMB CHOPS WITH AUBERGINE, NASTURTIUM CAPERS AND NETTLE BUTTER
SLOW-COOKED BEEF BRISKET WITH MUSHROOMS
BEEF BROTH WITH SLOW-BAKED SWEDE
SHORTHORN BEEF FILLET WITH HORSERADISH AND MARROW FAT SAUCE
SMOKED COD ROE WITH FENNEL BISCUITS AND PARSLEY SNOW
PORK CRACKER WITH PRAWNS AND TARRAGON EMULSION
CUBES FROM LAND AND SEA WITH EUCALYPTUS HOLLANDAISE
PAN-FRIED SEA BASS WITH ROASTED FISH BONE SAUCE
ROAST COD WITH KELP BUTTER SAUCE
BUTTER-POACHED BRILL AND ASPARAGUS WITH WATERCRESS SAUCE
HALIBUT AND ARTICHOKES IN MUSHROOM BROTH AND PINE OIL
FIVE-SPICED MONKFISH WITH GOLDEN RASPBERRY