dinner

September Dinner Menu

Available from Tuesday 4th September – Saturday 29th September

2 courses £19.50 3 courses £24.50

THIS MENU IS NOT AVAILABLE TO PARTIES OF 8 AND ABOVE

Intros

Garlic Bread £2.50 with Cheese £3.00

Green & Black Olives in Provencal Herbs £2.50

Marinated Sun blushed Tomatoes & Crostini £3.50

Honey Glazed Baby Chorizos £3.50

Homemade Pork Scratching’s & Apple Sauce £3.50

Starters

Seared King Scallops, Maple Glazed Chicken Wing, Sweet corn Custard, Pancetta, Crispy Seaweed (£3.00 Extra) g

Watermelon Compress, Strawberry & Grapefruit Salad, Balsamic Jelly, Dehydrated Blackberries g

Lamb, Rosemary & Anchovy Boudin, Tomato Confiture, Roasted Fennel, Saffron Aioli g

Mushroom Cassoulet, Brioche Crumble, Dried Tomato, Mollet Egg, Tamarind Brown Sauce, Truffle Wafer

Chicken & Duck Terrine, Orange, Plum & Chicory Salad, Pickled Red Cabbage, Pistachio Bread g with GF Bread

Monkfish Carpaccio, Dressed Lobster & Crab, Frozen Oyster Sabayon, Samphire, Pickled Cucumber (£3.50 Extra) g

Seared Pigeon Breast, Parsnip, Parmesan & Sage Gnocchi, Sage Pesto, Toasted Hazelnuts

Crispy Squid Tempura, Lemon Compress, Roasted Sweet Potato, Capers, Black Olives, Chilli Mango Relish

Main Courses

Pan Fried Cod Loin, Leeks in Bacon Fat, Bacon Jam, Charred Spring Onions, Champ Potatoes, Chive Cream g

Farmed Chicken Breast, Miso Broth, Nage of Summer Vegetables & New Potatoes, Parma Ham, Lemon, Pea Shoots

Harissa Marinated Lamb Loin, Honey Roast Peppers, Chorizo, Moroccan Quinoa, Chermoula (£4.00 Extra) g

Buffalo Cauliflower, Goats Curd, Compressed Cucumber, Ranch Dressing, Watercress Salad, Toasted Hazelnuts g

Slow Cooked Bbq Pork Belly, Succotash, Confit Potato, Burnt Corn Puree, Hickory Smoked Jus g

Braised Beef Brisket, Seared Calves Liver, Roasted Celeriac, Crispy Cavolo Nero, Shallot & Horseradish Puree, Red Wine Jus g

Seared Tuna, Cauliflower Tabouli, Puree, Chilli & Spring Onions, Sesame Prawn Dumpling, Soy & Wasabi Dressing (£3.00 Extra)

Confit Duck Thigh, Drumstick Lollipop. Braised Faggot, Peas & Broad beans, Glazed Apples, Calvados Jus g

Celeriac & Mushroom Ravioli, Wilted Baby Spinach, Beurre Blanc, Truffle Puree, Celeriac Crisps

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 (£4.00 Extra)     Fillet Steak (£5.00 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 Vanilla Bavarois, Meringue Sphere & Charred Pineapple, Iced Orange Parfait (£3.00 Extra)

Vanilla Bavarois, Kirsch Cherries, Aerated Chocolate Sponge, Cherry Sorbet, Chocolate Soil & Shards

Dolce De Leche & Apple Soufflé, Lotus Biscuit Crumb, Salted Caramel Sauce, Clotted Cream Ice Cream g without Crumb

Lemon Drizzle Slice, Lavender Macaron, Candied Thyme, Lemon Crisps, Steeped Blueberries & Sorbet

Meringue Sphere, Charred Pineapple, Mango Salsa, Coconut Espuma, White Chocolate Truffles, Rum & Raisin Ice Cream g

Iced Orange Parfait, Macerated Strawberries, Cucumber Gel, Mint Sherbet, Pimms Granite, Dehydrated Raspberries g

Dolcelatté Mousse, Whisky Jelly, Onion Confiture, Wafer Bread

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.