Carte - The Artichoke

Poached yorkshire rhubarb; rhubarb sorbet. Wine Pairing: 2013 Jurançon; la Magendia de Lapeyre; South West; France £13

Lemon & arbequina olive oil jelly; citrus fruit salad; lemon thyme sherbet; almond biscuit. Wine Pairing: 2016 Cordon Cut Riesling; Mt. Horrocks; Clare Valley; Australia £14

Buttermilk sherbet; salted caramel. Wine pairing: 2013 Recioto di Soave la Perlana; CA' Rugate; Italy £13

Vanilla ice cream; please allow 15 minutes cooking time. Wine pairing: 2014 Muscat Buitenverwachting 1769; South Africa £13.50

Crème patissière; caramelised white chocolate; poire william sorbet. Wine pairing: 2013 Muscat de Beaumes de Venise; Domaine de la Pigeade; France £12.50

a collection of handmade fruit sorbets & ice creams as available

handmade crackers

served + petits fours

charred pear; curried raisins; toasted almonds; crispy kale

lancashire bomb cheese

truffle jel; toasted hazelnuts; black autumn truffle; chervil

pickled vegetables; mixed seed wafer; lime cream cheese

scallop & crab bonbons; squid ink rice cracker

apple jelly; apple purée; caraway pickled onion; pickled cauliflower

chervil root; orange curd; pickled red onions; brussels sprouts

puréed & poached quince; roasted onion; savoy cabbage; sage & onion crackling crumb

salad of crisp winter roots & leaves; cox's apple; date purée; confit leg & liver beignet

river fowey mussels; chickpeas; coastal vegetables; taramasalata

lyme bay squid; puréed & roasted brassicas; bay leaf fish cream

beetroot sorbet; horseradish cream

carrot & star anise purée; orange & goats curd; tarragon