Menu

Week starting  February 11th 2019

Lunch menu

£20 for three courses

Jerusalem artichoke soup

 Guinea fowl stuffed with morel , cavolo nero and haricot blanc     

Cambridge burnt cream

Lunch and Dinner menu

£35 menu

Slow cooked Crapaudine beetroot, pine nut and goats curd 

Stone bass, mussels,  monks beard and potatoes cooked in cider Or

Creedy carver duck, confit potato, samphire and cranberry     

White chocolate custard, Yorkshire rhubarb and shortbread    

 

£50 menu

 Slow cooked Crapaudine beetroot, pine nut and goats curd 

Scrambled egg, smoked herring roe and fennel 

Stone bass, mussels,  monks beard and potatoes cooked in cider Or

Creedy carver duck, confit potato, samphire and cranberry

Mrs kirkhams cheese and  sour dough toastie with date chutney 

White chocolate custard, Yorkshire rhubarb and shortbread

 

£75 menu

Celeriac, birkswell and nasturtium leaf pesto

Slow cooked Crapaudine beetroot, pine nut and goats curd

Pressed pigs head, crispy cod cheek and Piccalilli   

Scrambled egg, smoked herring roe and fennel

Game and madeira broth

Stone bass, mussels,  monks beard and potatoes cooked in cider 

Creedy carver duck, confit potato, samphire and cranberry  

Mrs kirkhams  cheese and  sour dough toastie with date chutney 

Lime, Prévost honey and olive

Blood orange, polenta and yogurt ice cream

 

CHEESE BOARD £12

Six British artisan cheeses, quince jelly, biscuits and homemade chutney

FLIGHT OF WINE

Flight of wine, carefully selected to complement your dishes
3 courses £25.50 5 courses £45
9 courses £75