White Onion Velouté with Chive Crème Fraîche (truffle supplement)

 
Gnocchi with Butternut Squash, Sage and Pecorino Foam

 
Poached Brill with Mussels, Cucumber, Sea Herbs and Sauce Veronique

 
Glazed Creedy Caver Duck Breast, Roasted on the crown with Duck Boulengere, Braised Red Cabbage, Salt Baked Beetroot and Blackberry Duck Jus

 
Apple Tarte Tatin with Vanilla Ice Cream and Caramel Sauce