Name *

First Name

Last Name

Starters *

Traditionally oak smoked salmon pickled cucumber, crème fraîche and rye bread

Salt-baked heritage beetroot salad, goat’s curd cheese, walnut granola, honey and truffle dressing (V)

(Vegan Adaptation) Salt-baked heritage beetroot salad, goat’s curd cheese, walnut granola, honey and truffle dressing (VG)

Duck liver and pistachio parfait, apple and cranberry chutney, green beans, spiced figs and toasted brioche

Mains *

Truffle fiorellini ravioli, cheese sauce, artichoke hearts, rocket leaves and truffle (V)

Roasted monkfish loin, lemon and parmesan polenta, wild mushroom, samphire and red wine sauce

The Ivy Shepherd’s Pie, slow-braised lamb leg and dry-aged beefwith creamed mashed potato and Mayfield cheese

Miso aubergine, red pepper tapenade, rose harissa cous cous and coconut yoghurt (VG)

Desserts *

Golden hazelnut bombe, melting chocolate dome with 23ct gold leaf, hazelnut chocolate caramel

Iced berries yoghurt sorbet with a hot white chocolate sauce

Rum baba, chantilly cream, pineapple and mango, lemon balm

Coconut sorbet (VG)