dinner

July Dinner Menu

Available from Tuesday 3rd July – Saturday 28th July

2 courses £19.50 3 courses £24.50

THIS MENU IS NOT AVAILABLE TO PARTIES OF 8 AND ABOVE

Intros

Garlic Bread £2.25 with Cheese £2.75

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

Soup of the Day

Seared King Scallops, Pickled, Confit Carrots, Pickled & Star Anise Puree, Shaved Fennel Salad, Dill Oil (£3.00 Extra) g

Confit Chicken Thigh, Charred Baby Leek, Smoked Onion Puree & Petals, Broad Beans, Crispy Skin, Tarragon Jus g

Heritage Tomatoes, Tomato & Basil Essence, Homemade Ricotta, Pickled Red Onion, Basil Wafer Bread

Smoked Salmon, Goats Cheese & Citrus Mousse, Beetroot Carpaccio, Radish & Apple Salad g

Satay Belly Pork, Asian Cashew Salad, Wasabi Dressing, Crispy Noodles

Pea Soup, Mint Quinoa, Courgette Ribbons, Peas, Horseradish, Nasturtium Leaves g

Crab, Spring Onion & Pineapple Cannelloni, Samphire, Lumpfish Caviar, Pink Grapefruit (£2.00 Extra) g

Coppa Ham & Smoked Cheddar Croque Monsieur, Fried Quail Egg, Apricot Chutney, Summer Leaves

Main Courses

Oven Baked Chicken Breast, Confit Potato, Carrot 3 Ways, Gooseberry Ketchup, Orange Jelly, Cointreau Sauce g

Slow Cooked Pork Belly, Sage Pomme Dauphine, Brassicas, Broccoli Puree, Cider Glaze g without Dauphine

English Lamb Cutlet, Stuffed Belly, Pomme Anna, Spinach, Pickled Enoki, Mushroom Puree, Jus (£4.00 Extra) g

Twice Baked Smoked Cheddar Soufflé, Mango & Pomegranate Salad, Raspberry Dressing g

Seared Sea Trout Fillet, Rosemary, Prawn & Samphire Risotto, Red Pepper Sauce g

Sword Fish Nicoise, Olive Crumb, Dried Tomatoes, Green Beans & Confit Shallot, Lemon & Ginger Vinaigrette (£2.00 Extra) g

Curried Green Pea Fritter, Coriander Soya Yogurt, Lime Chutney, Mint, Rocket & Watercress Salad

Pan Fried Sea Bass, Provencal Vegetables, Basil Oil, Parmesan Gnocchi, Pine Nut Puree g

Pigeon Breasts, Black Pudding Bon Bons, Beetroot, Roast Celeriac & Puree, Whisky Jus

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 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 £2.00

Desserts

Assiette of Chocolate Orange Swiss Roll, Goats Cheese & Honey Iced Parfait, Scone, Macerated Strawberries (£3.00 Extra)

Chocolate Orange Swiss Roll, Hazelnut Truffles, Cointreau Ice Lolly, Chocolate Soil, Dark Chocolate Mousse

Pistachio Soufflé, Almond Ice Cream, Nougatine, Hazelnut & Baileys Sauce g

Scone, Macerated Strawberries, Elderflower Pannacotta. Earl Grey Tea Jelly, Raspberry Jam g without Scone

Caramelised Pineapple & Maple Upside Down Cake, Coconut Ice Cream, Rum & Golden Raisin Sauce, Pineapple Crisps

Goats Cheese & Honey Iced Parfait, Glazed Fig, Rolls & Jam, Honeycomb, Candied Peel g without Fig Roll

Aged Sparkenhoe Red Leicester, Malt Beer Caramel, Pickled Onions, Digestive Biscuit

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Cheese & Biscuits (£2.00 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.