Menu 30th of October to 1st December 2018

We are happy to change dishes for allergies and dietary requirements and also offer a full vegetarian and vegan menu  on either 3/5/9 courses. Please note we require 24 hours notice  to allow our kitchen to prepare. 

Lunch menu £20

Seafood and horseradish Broth
Duck egg scotch egg, celeriac and fermented black garlic mayonnaise
Whiskey ice cream (Glenmorangie Lasanta), caramelised oats and muscat grapes

 
£35 menu

Celeriac, birkswell and nasturtium leaf pesto

Confit organic salmon, salsify, fennel and sea beet or
Oxtail cottage pie, aged beef sirloin and piccolo parsnip

Choux bun of ricotta, pistachio, and braised chicory

£50 menu

Celeriac, birkswell and nasturtium leaf pesto

Roasted cod, black pig chorizo, chicken and Swiss chard

Confit organic salmon, salsify, fennel and sea beet or
Oxtail cottage pie, aged beef sirloin and piccolo parsnip

Lime, Prévost honey and olive

Choux bun of ricotta, pistachio, and braised chicory

£75 menu

Chervil root soup

Venison carpaccio, herb mustard, chestnut mushroom and cep chocolate

Celeriac, birkswell and nasturtium leaf pesto

Roasted cod, black pig chorizo, chicken and Swiss chard

Confit organic salmon, salsify, fennel and sea beet

Oxtail cottage pie, aged beef sirloin and piccolo parsnip

Lime, Prévost honey and olive

Choux bun of ricotta, pistachio, and braised chicory

Apple and calvados soufflé

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