The Whitby Bar

• Bollinger, Special Cuvée Brut NV

• Chef’s selection of amuse bouche

• Spiced Kabocha squash soup, toasted pumpkin seeds (VG GF)

• Tuna carpaccio, fennel, radish, blood orange salad, lemon truffle vinaigrette (GF)

• Duck pâté with black truffles and Sicilian pistachios, prune jam, toasted brioche

• Roasted beets, Treviso radicchio, goat’s cheese, balsamic glazed mushrooms, pine nuts (V)

• Squash and ricotta ravioli, calvados cream, leek fondue, hazelnuts and Parmigiano

• Butternut squash gnocchi with braised veal shoulder

• Grass fed braised short rib, mashed potatoes, broccolini (GF)

• Free range turkey, traditional dressing, potato purée, cranberry sauce

• Pan roasted halibut, smoked chanterelles, braised red cabbage (GF)

• Chestnut and farro gnocchi, maitake mushroom cream, stracciatella (V)

• Sticky toffee pudding, vanilla ice cream (V)

• Chocolate bûche de Noël, blood orange sherbet (V)

• Apple tarte Tatin, crème fraîche ice cream (V)

• Eggnog tiramisù (V)

• Selection of artisanal cheese, fresh fruit, membrillo, toast (V)

$195 per person