| Veloute of Pumpkin with a Chestnut Roulade | ||
| Terrine of Game en Croute with Spiced Pear Chutney and Sourdough Toast | ||
| Cured Organic Salmon with a Warm Potato Pancake, Horseradish and Dill | ||
| Warm Salad of Autumn Vegetables with Truffle Cream | ||
| Marinated Beetroots with Fresh Goats Curd and Balsamic Vinegar | ||
| Ravioli of Wild Mushroom with Melted Onions |
| Roast Rib of Aged Ayrshire Beef with Yorkshire Pudding | ||
| Organic Chicken and Mushroom Pie with Buttered Carrots | ||
| Glazed Ham Hock with Pearl Barley and Root Vegetables | ||
| Fillet of Smoked Haddock with Grain Mustard and a Soft Poached Egg | ||
| Pan Fried Cornish Mullet with a Winter Minestrone and New Season's Extra Virgin Olive Oil | ||
| Fricassee of Cepes, Salsify and Cauliflower with Parmesan Gnocchi |
| Treacle Tart with Vanilla Ice Cream | ||
| Bitter Chocolate Pudding with Hazelnut Praline | ||
| Warm Rice Pudding with Medjool Dates and Orange Marmalade | ||
| Lemon Posset with Blueberry Compote and Shortbread | ||
| Clementine Sorbet with Fine Fruit Salad | ||
| Cheese |
