Dinner

November Dinner Menu

Available from Tuesday 29th October – Saturday 23rd November

2 courses £20.50 3 courses £25.50

THIS MENU IS NOT AVAILABLE TO PARTIES OF 8 AND ABOVE

Intros

Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £2.50    

Garlic Bread £2.50 with Cheese £3.00

Marinated Green & Black Olives £2.50       

Fried Baby Peppers & Sea salt, Sriracha Mayo £4.00

Spiced Whitebait, Wasabi Tartar £4.00       

Baby Squid Chipirones, Aioli £4.00

Honey Glazed Baby Chorizos £4.00       

Panko Breaded Bacon, Smoked Apple Brown Sauce £4.00

Starters

Soup of the Day

Seared King Scallops, Mushroom Ketchup, Charred Cauliflower, Puree & Niblets, Pickled Mushroom, Truffle (£3.50 Extra) g

Compressed Watermelon, Goats Curd, Mojito Granite, Dried Olive, Mint Gel g

Chicken Kiev Bon Bon, Smooth Liver Mousse, Cherry Compote, Charred Gem Lettuce g without Bon Bon

Smoked Mackerel Pate, Celeriac Remoulade, Pickled Vegetables, Toasted Focaccia g with GF bread

Brioche Crusted Black Pudding Finger, Bacon Jam, Mollet Quails Egg, Beetroot Puree, Elderflower Dressed Watercress

Heirloom Tomatoes, Smoked Cream Pannacotta, Citrus Red Onion, Pesto, Pine Nuts, Basil Wafer g without Wafer

Home Made Pikelet, Stilton Welsh Rarebit, Sun Dried Tomato Tapenade, Poached Free Range Egg, Hollandaise

Panko Fried Monkfish, Chip Shop Curry Sauce, Bhaji, Tayto Tots, Crushed Peas & Capers (£3.00 Extra)

Main Courses

Seared Sea Trout, Heirloom Tomatoes, Smoked Aubergine Puree, Roasted Vegetables, Pesto, Onion Petals g

Slow Cooked Ox Cheek, Colcannon Potato, Beetroot Fondant, Spinach, Stout Jus (£2.00 Extra)

Venison Steak, Roast Carrots, Pickled Ribbons, Potato Croquette, Juniper & Celeriac Puree, Cocoa Jus (£3.00 Extra) g without Croquette

Sticky Szechuan Aubergine, Sesame Dumpling, Soy Pak Choi, Coriander & Wasabi Salsa

Marinated Pork Fillet, Crispy Jowl, Charred Pineapple, Fried Gnocchi, Pancetta Jus g

Pan Fried Coley Fillet, Crayfish & Saffron Risotto, Clams, Samphire, Chorizo Oil g

Serrano Wrapped Pheasant Breast, Buttered Turnip, Gratin Potato, Tender Stem Broccoli, Garlic Sauce g

Chicken Ballotine, Confit Drummer, Hispi Cabbage, Caramelised Cauliflower, Parmentier Potato, Sherry Sauce g

Carrot & Feta Bon Bons, Parsnip Puree, Glazed Root Vegetables, Spinach & Watercress

Main courses are served with complementary Seasonal Vegetables and Potato Dish.

Extra Vegetables & Potatoes are chargeable.

Grill

All Steaks are a minimum of 200 grams trimmed, aged for 21-28 Days & sourced from local Farms

Sirloin Steak (£4.50 Extra)     Fillet Steak (£5.50 Extra)

Served with Pomme Frites, Dressed Rocket & Sun Blushed Tomato & Mushroom Gratin

Pepper, Stilton, Mushroom or Béarnaise Sauces available £2.00 each

Side Dishes

Twice Cooked Hand Cut Chips £3.00

Chefs House Salad £3.00

Rocket & Parmesan Salad with Balsamic Vinegar £3.00

Sun blushed Tomato, Pine Nut & Olive Salad £3.00

Extra Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £2.50

Desserts

Assiette of Dark Chocolate Ganache, Crème Brulee, Blackberry Iced Parfait (£3.00 Extra)

Spiced Pumpkin Pie, Cinnamon Cremeaux, Toasted Seeds, Granola, Toffee Ice Cream

Dark Chocolate & Whisky Ganache, Soil, Milk Sorbet, Coffee Espuma, Meringue, Chocolate Baileys Sauce

Passion Fruit Soufflé, White Chocolate & Mango Ice Cream, Passoa Sauce g

Blackberry Iced Parfait, Cinder Toffee, Caramelised Apples, Lime Sponge, Liquorice Gel g without Sponge

Crème Brulee, Flapjack, Pedro Ximenez & Raisin Ice Cream g without Flapjack

Port Soaked Stilton, Oat Cakes, Baked Apple, Celery Gel, Candied Nuts

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Cheese & Biscuits (£2.50 Extra) see cheese menu 

Extra Scoop of Ice Cream (£1.00 Extra)

Complement your coffee with Dark Chocolate Brandy Truffles £3.50 or Petit Fours for one £3.50 to share £6.00

 

All supplements are for the entire dish.

g Denotes Gluten free. Please ask about other dishes which may be able to be changed to gluten free dishes.

We will be happy to discuss a simpler menu and advise on dietary requirements especially the major food intolerances.

For Parties of 6 or more a 10% discretionary service charge will be added to the final bill.