3-Course Dinner Sample Menu
Subject to regular changes
Starters
Smoked salmon
ruby grapefruit, pickled fennel, prawn cracker, wasabi and lime cream
Spiced sweet potato and coconut soup
crispy parsnips, pistachio, coriander oil (v)
Chicken liver pâté
charred balsamic figs, toasted brioche
Mature cheddar and leek tartlet
chestnut mushrooms, micro greens, sherry and honey dressing (ve) (gf)
Mains
Roasted chicken supreme
Fine beans, potato galette, mushroom purée, sage sauce (gf)
Thai braised pork
jasmine rice, asian cabbage, pickled vegetables (gf)
Roasted gunnard
curried cauliflower, chickpea rice, samphire, saffron cream (gf)
Aubergine lasagne
fennel and chickpea rocket salad, lemon and mint dressing, toasted garlic bread slices (ve)
Rump Steak
roasted balsamic vine tomatoes, buttered chestnut mushroom cups, rosemary salted chips (gf) | £7.50 supplement
Steak sauce: peppercorn, mushroom, blue cheese or béarnaise | £3.00 supplement
Dessert
Chocolate fondant
amaretti and cherry ice cream (gf)
Salted Toffee crème brûlée
chantilly cream, hazelnut brandy snap
Sicilian lemon cheesecake
elderflower and mint syrup, white chocolate shavings
Selection of cheeses
homemade chutney, biscuits | £6.50 supplement
Please be advised that food prepared here may contain traces of the following ingredients: peanuts, treenuts, soy bean.
We store produce and display food where allergens are handled, and while we try to keep things separate, we cannot guarantee that any item is allergen-free.
*Gluten free product may vary from the menu; please ask the server for further details.
A discretionary service charge of 10% will be added to your bill.
