Dinner

February Dinner Menu

Available from Tuesday 6th February – Saturday 3rd March

(This menu will be replaced by a special Valentine’s menu on Wed 14th Feb)

2 courses £29.50    3 courses £37.50

Intros

Chefs Homemade Bread | Virgin Rapeseed Oil | Balsamic Vinegar | Flavoured Butter £3.00

Garlic Bread £3.00 with Cheese £4.00

Marinated Olives £3.50

Spiced Whitebait | Romesco Mayo £5.00

Tempura King Prawns | Tamarind & Coriander Yoghurt £6.00

Honey Glazed Baby Chorizos £5.00

Padron Peppers | Sriracha Mayo £5.00

Crispy Cauliflower | Teriyaki Sauce £5.00

Starters

Broccoli & Pea Soup | Walnut Loaf | Pesto | Stilton Butter g with GF Bread

Truffled Jerusalem Artichoke Welsh Rarebit | Toasted Brioche | Wild Mushrooms | Pear & Horseradish Relish | Beer Jam

Venison Terrine | Hay Baked Beetroot | Charred Gem | Prune Compote | Malt Loaf g with GF Bread

Seared King Scallops | Clonakilty Black Pudding | Pea Puree | Crispy Potato | Whisky Dressing (£4.00 Supp)

Heritage Carrot | Passion fruit | Goats Cheese Crottin | Smoked Garlic & Honey | Chilli | Yuzu g

Paprika, Cumin & Pineapple Pigs Cheek | Mint, Orange & Fennel Salad | Feta Mousse | Charred Onion g

Plaice Fillet | Sake Glaze | Confit Squash | Herb Crumb | Roasted Cauliflower | Puree g without Crumb

Main Courses

Herb Crusted Bass | Mussels | Buttered Leeks & Samphire | Pickled Courgette | Smoked Shellfish Bisque

Venison Haunch | Seared Liver | Pomme Fondant | Black Pudding Arrancini | Buttered Spinach | Madeira Jus (£3.00 Supp) 

Caramelised Hispi | Kombu Dashi | Cowpea | Kale | Smoked Garlic | Furikake g

Slow Cooked Pork Osso Bucco | Wild Mushroom Risotto | Gremolata | Pecorino | Crispy Bacon Bits g

Farmed Chicken Breast | Confit Squash | Sage & Onion | Stem Broccoli | Potato Croquette | Jus

Pan Fried Cod Fillet | Dill & Coriander Crab | Smoked Haddock Fishcake | Greens | Brown Crab Butter g Sauce

Roasted Cauliflower | Butterbean Mash | Baby Courgette | Sumac | Chilli | Toasted Almonds | Lemon g

Main courses are served with fresh vegetables & Dauphinoise potatoes.

Grill

All Steaks are dry aged for 28 Days & sourced from Joseph Morris Butchers from Leicestershire & Northamptonshire Farms

10oz Ribeye Steak Contains fat (£8.00 Extra)     10oz Sirloin Steak Extra Trim (£8.00 Extra)

8oz Fillet Steak Centre Cut (£11.00 Extra)     

Served with Twice Cooked Chips, Dressed Rocket & Sun Blushed Tomato & Mushroom Gratin

Sauces: – Pepper | Stilton | Mushroom | Béarnaise £2.00

Side Dishes

Twice Cooked Hand Cut Chips £4.00         Vegetables | Dauphinoise Potatoes £4.00

House Salad £4.00         Rocket | Parmesan & Balsamic Salad £4.00         

Sun blushed Tomato | Pine Nut & Olive Salad £4.00

Desserts

Assiette of Chocolate Fudge Cake | Glazed Lemon Tart | Pistachio Baklava (£4.00 Supp)

Glazed Lemon Tart | Blueberry Compote | Lime Sorbet | Macaron | Basil Sherbet | Fruit Pastel g

Double Chocolate Fudge Cake | Buttermilk Ice Cream | Chocolate Soil | Baileys Cremeaux

Pistachio Soufflé | Honey Yoghurt Sorbet | Sauce Framboise | Baklava g without Baklava

Caramelised White Chocolate Bavarois | Cinnamon Churro | Dulce De Leche Ice Cream | Golden Raisins | Caramelised Fig g without Cinnamon Churro

Roasted Plum Bread & Butter Pudding | Stem Ginger Ice cream | Pedro Ximenez Prunes | Crème Anglaise

Affogato | Espresso | Vanilla Ice Cream g

Selection of Homemade Ice Creams | Tuile Basket g without Tuile

Extra Scoop of Ice Cream (£1.50 Extra)

 

Selection of Cheeses, Served with Homemade Bread & Oatcakes, Celery, Grapes & Chutney Choose from:-

Barbers Vintage Cheddar | Brie De Meaux | Colston Bassett Stilton | Compté

Gorgonzola | Sparkenhoe Red Leicester | Summerset Goats | Buffalo Blue

3 cheeses (£3.50 Extra) 5 Cheeses (£6.00 Extra)

 

Complement your coffee with Dark Chocolate Brandy Truffles £4.00

Petit Fours for one £4.00 or a Large Plate to share £7.00

 

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.

A 10% discretionary service charge may be added to the final bill.