SAMPLE A LA CARTE MENU
£35 ~ 3 COURSES   £28 ~ 2 COURSES

~

Chef’s complimentary Amuse-bouche served at the table

Appetisers

Jerusalem Artichoke and Cep soup

Glazed Goat’s Cheese Crottin, Beetroot Risotto, Horseradish foam

         White Onion velouté, Breakfast garnish, poached free range Egg

Terrine of Confit Chicken, Leek & Truffle, pickled Walnut salad, Cheese loaf

Seared Celtic Scallops, flaked smoked Ham hock, Apple puree
~

Main Courses

Fillet of Cod, Leek puree, Globe Artichoke and Ratte Potatoes, Red Wine & Tarragon jus

Roast Loin of Venison, Boulangere Potatoes, smoked Bacon and white Cabbage Choucroute, Butternut & Sage puree

Risotto of Squash, Radicchio & toasted Pine Nuts
Roasted winter Vegetables, Orange and Tarragon dressing

Fillet of Red Mullet, Chorizo, Olive and Fine Beans, crispy Aubergine,
Tomato and Coriander consommé

Roasted Chicken Breast, Lentil purée, Savoy and Smoked Bacon,
Red Wine and Grape jus

 Braised brisket of Beef, truffled Mash, Chestnut Mushrooms,
Smoked Bacon lardons, baby Onions and Spinach

~

Desserts

Pineapple Souffle with Pina Colada ice cream
(please allow 15 minutes)

Rice Conde with marinated Agen Prunes in Armagnac

Stem Ginger and Vanilla Cheesecake, Orange curd, Lemon sorbet

Pear Tarte Tatin (for two people to share) with
Amaretto and Vanilla Bean ice cream (please allow 15 minutes)

Assiette of Ice Creams and Sorbets

Selection of speciality Cheeses, Sourdough, Grape Chutney,
Celery and Watercress salad

Freshly brewed Coffee and Petit Fours

Speciality Coffees and Teas also available

Dessert wines available by the glass

~

Head Chef Ed Firth ~ Restaurant Manager Amy Hendes

If you have any special requests, with appropriate notice (normally 24 hours), we will try to accommodate. Some dishes may incur a supplement