A four-course family-style feast, every Tuesday night.

Tuesday, March 14

Heirloom tomato and burrata salad

Fennel, apricots, puffed quinoa, saba

DUCK TWO WAYS

Pan seared duck breast, with potato pave, orange honey glaze, confit duck leg over ragout of Brussels Sprouts, mushroom, and duck bacon

CHEESE COURSE

St Andre Triple Cream, apricot jam

Sticky Toffee pudding

salted caramel ganache, Chantilly cream