Sample Menu

A la Carte Menu 3 Course £60

Starters

Cheese and Pickle
Salad of pickled vegetables, Montgommery cheddar, oat biscuit crumble
£10.50
Veal
Slow cooked veal breast, caramelised sweetbreads, bitter chocolate and fennel
£12.50
Organic Salmon
Citrus cured salmon, oyster, cucumber jelly, horseradish snow
£11.50
Crab
Ravioli of Cornish crab étuvée of leek, Avruga, Champagne velouté
£13.50
Snails
Madeira braised Hereford snails, Serrano ham, garlic and crème fraîche royale
£14.50
Foie Gras
Hot roast foie gras, bergamot, rhubarb, port and citrus glaze
£17.50

Mains

Celebration of Summer
Risotto of summer vegetables, Ricotta, soft herbs and wild garlic leaf
£18.50
Halibut
Steamed fillet of North Atlantic Halibut, Asparagus, morels, Lemon thyme mousseline
£26.00
Sea Bass
Roasted and cured line caught Sea Bass, fresh peas, braised lettuce, shellfish jus gras
£28.50
Beef
Slow roasted sirloin, croustillant of salt brisket, bone marrow, roast Jerusalem artichoke
£24.00
Pigeon
Anjou pigeon and foie gras ‘Kiev’, mousserons, courgette flower, Madeira sauce
£32.50
Suckling Pig
Assiette of suckling pig, Chardonnay vinegar pommes puree, wild leeks
£26.00

Desserts

Lemon
Lemon tart, yoghurt sorbet, passion fruit and basil
£10.50
Pineapple
Marinated pineapple, coconut jelly, coriander, kaffir lime granite, Espelette peper
£11.50
Chocolate
Manjari chocolate mousse, peanut parfait, caramelised banana, coriander and lime
£12.00
Blackberry and Apple
Blackberry and apple crumble soufflé, green apple and Calvados sorbet
£10.50
Bourbon Vanilla
Crème brulée, blood orange, spiced raisin Madeleine
£9.50
Cheese
Selection of British and French artisan cheeses
£14.00

A discretionary 12.5% service charge will be added to your bill.
We will do all we can to accommodate guests with food allergies and intolerances,
if you could kindly let us know in advance if possible.

Set Lunch Menu

Starters

Salad of smoked haddock, cockles, peas, carrots and alexanders
Fresh cheese, almonds, green olives and wild garlic
Smoked bacon, beer pickled onions, parsley and spiced milk

Mains

Steamed fillet of pollock, broth of spring onion, broad beans, seaweed braised jersey royals
Roast rump cap of Cumbrian beef, glazed aubergine, caper and herb sauce and smoked bone marrow
Spelt risotto, courgette, rosemary, fennel, preserved lemon

Tasting Menu

Tasting Wine Menu £45

Domaine Gavoty “ Cuvée Clarendon” Rosé Cotes de Provence, Fr 2009
Chablis Saint Martin Domaine Laroche, Burgundy, Fr 2009
Côteau du Layon Chaume Domaine de Forge, Loire, Fr 2008
Crozes-Hermitage Blanc Dom.de Remizières, N. Rhone, Fr 2008
Thesaurum Corvina, Cabernet Sauvignon, Veneto, Italy 2008
Muscat de Rivesaltes, Dom Lafage, Languedoc- Roussillon Fr 2008
Maury , Dom. Lafage, Languedoc-Roussillon, Fr 2007
Matching wines £45

Tasting Menu £70

Salad of pickled vegetables, Montgommery cheddar, oat biscuit crumble
Citrus cured salmon, oyster, cucumber jelly, horseradish snow
Hot roast foie gras, bergamot, rhubarb, port and citrus glaze
Steamed fillet of North Atlantic halibut, asparagus, morels, lemon thyme mousseline
Slow roasted sirloin of beef, croustillant of salt brisket, bone marrow, roast Jerusalem artichoke
Lemon tart, yoghurt sorbet, passion fruit and basil
Manjari chocolate mousse, peanut parfait, caramelised banana, coriander and lime
Coffee and petits fours
Cheese £8 supplement
Selection of British and French artisan cheeses from La Fromagerie

A discretionary 12.5% service charge will be added to your bill.
We will do all we can to accommodate guests with food allergies and intolerances,
if you could kindly let us know in advance if possible.

Desserts

Raspberry and elderflower fool
Poached peach, elderflower, oat crumble, lemon verbena ice cream
Selection of British and French artisan cheeses from La Fromagerie
(Selection of four cheeses)

Coffee and petits fours

3 courses £25.00

A discretionary 12.5% service charge will be added to your bill.
We will do all we can to accommodate guests with food allergies and intolerances,
if you could kindly let us know in advance if possible.