Starters
Soup of the day
Chicken liver parfait - rosemary and redcurrant jelly, dressed frisee endive, thick sourdough crouté
Beetroot cured salmon - horseradish cream, beetroot gel, compressed sour apple (+£2pp)
Smoked chicken and leek terrine - mushroom ketchup, toasted brioche
Roscoff onion tarté-tatin-caramelised onion pureé, dressed leaves, crispy shallots (ve)
Spiced hummus - cumin oil, Garam Masala flatbread (ve)
Prawn, garlic and chilli fish cake -chive velouté, sweet pickled shallots (+£2pp)
Fig tart - pear gel, blue cheese and honey cream, walnut crumb (v)
Crisp confit duck leg - salt baked celeriac fondant, charred plum, smoked jus (+£2pp)
Goats cheese mousse tartlet - dried cherry tomato, Bloody Mary gel, tarragon oil
Main Courses
Roast sirloin of beef - beef fat fondant potato, roasted carrot, honey parsnip puree, Yorkshire pudding, gravy (+£3pp)
Pulled lamb shoulder - boulangere potato, hot and sour cabbage, carrot and caraway puree, brown sauce jus (+£4pp)
Corn fed chicken - seared breast, confit leg, boulangere potato, roasted carrot, buttered leek, mushroom and tarragon sauce
Oven baked cod - herb crumb, creamed dill potato, garlicky greens
Pithivier - butternut squash, beetroot, pinenuts, turnip puree, garlic cavolo nero (ve)
Pork loin - sous vide , sweet potato dauphinoise, creamed leeks, burnt apple pureé, cider sauce
Gnocchi - wild mushroom, ricotta, black garlic, aged parmesan, truffle (v)
Roasted cod - roasted cauliflower, pancetta, cauliflower puree, creamed garlic potato (+£3pp)
Braised beef shin - horseradish potato, glazed carrot, bourguignon sauce
Risotto - pesto, vine roasted cherry tomato, burrata (v)
If not stated, all main courses with be served with fresh and seasonal market vegetables
Desserts
Sticky toffee pudding - honeycomb, toffee sauce, honeycomb ice cream
Miso chocolate mousse - caramelised white chocolate, salted caramel ice cream
Lemon meringue - torched meringue, chocolate snow, raspberry sorbet, raspberry macaron
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