Dressed Eyemouth Crab (RP)
Beetroot and Horseradish Gazpacho, Cucumber, Lovage

 Salted and Scorched Fillet of North Sea Mackerel
Wild Garlic, Fennel, Red Pepper and Caper Salsa

Garden of Spring Vegetables
Malted Granola, Yellison Goats Cheese, Black Truffle

Pressed Pigs Head Terrine (RP)
Piccalilli Vegetables, Spiced Scratchings, Pumpernickel

Garden Pea Velouté
Salad of Peas and Smoked Ham Hock, Pea Tendrils, Crispy Hens Egg

Vine Ripened Tomato ‘Tarte Fine’
Bocconcini, Olive Tapenade, Fresh Pesto, Baby Leaves