LUNCH

STARTERS

BEETROOT
Beetroot tart with spinach,
pickled shallots and walnuts

SEA TROUT
Nettle soup with smoked sea trout scrambled duck eggs

BEEF
Cured Hereford beef fillet, pickled pears, goats cheese dressing and celery

DINNER 

STARTERS

RED PEPPER AND GOAT CHEESE
Carpaccio of roasted red peppers with goat cheese dressing with semi-dried grapes

SALMON
Crisp salmon in filo with pomegranate, cauliflower
walnut salad, yoghurt and mint dressing

DUCK
Smoked duck tartare with minted peas, broad beans and fried quail eggs

SWISS CHARD
Braised Swiss Chard, pine nuts and parmesan tortellini, tomato chutney and wild garlic

POLLACK
Roast Pollack, peas and broad beans, ham hock consommé and spatzle

RABBIT
Navarin of rabbit with spring vegetables and jersey royals

 

SWISS CHARD
Braised Swiss Chard, pinenuts and parmesan tortellini, tomato chutney and nettles

WILD BREAM
Sea Bream with clams, grapefruit vinaigrette
wild leeks and samphire

LAMB
Rump of salt marsh lamb with wild garlic, white beans, apricots and sweet peppers.

APRICOT
Apricot bakewell tart with almond ice cream

RHUBARB
Rhubarb and blood orange terrine with ginger ice cream

CHOCOLATE
Pear, chocolate and pistachio tart with honey comb ice cream

ARTISAN CHEESES
(£6.50 supplement)

3 courses £29.00

APRICOT
Apricot bakewell tart with almond ice cream

RHUBARB
Rhubarb and blood orange terrine with ginger ice cream

CHOCOLATE
Pear, chocolate and pistachio tart with honey comb ice cream

ARTISAN CHEESES
(£6.50 supplement)

 

3 courses £52.00

If you are concerned about food allergies, e.g. nuts, you are invited to ask one of our team members for assistance when selecting menu items.

Discretionary 12.5% service charge will be added to your bill.