Tuesday, Wednesday, Friday and Saturday From 6.30pm. Booking essential.
Pan-fried fillet of Cornish mackerel with a salad of fennel, shallot, carrot, orange, coriander and chilli.
Layered gateau of snails with grilled aubergine, confit onion and potato and a parsley dressing.
Mature cheddar soufflé with a celery, walnut and cream sauce. (V)
Salad of aged Serrano ham, Roquefort, red wine-poached pear and garlic croutons.
Lightly curried celeriac soup with curry oil, toasted nigella seeds and white crab meat.
Pan-fried fillet of John Dory with a rich stew of cannellini beans, smoked red peppers and tomatoes.
Seared calf’s liver with smoked lardons, carrot purée, cavolo nero and new potatoes sautéed with onion confit.
Pan-fried fillet of Cornish hake with butter-crushed new potatoes, peas, green beans and a caper and brown shrimp butter.
Breast of free-range duck with tender stem broccoli, celeriac, buttered greens and boulangère potatoes.
Home made gnocchi with sautéed spinach, wild mushrooms, ricotta, toasted pine nuts and white truffle oil. . (V)
Bread and butter pudding with fresh cream or ice cream.
Lavender crėme brûlée with a cardamom sablé biscuit.
Selection of homemade ice creams and sorbets.
Warm chocolate and salted caramel tart with a candied orange, strawberry and raspberry salsa and raspberry sorbet.
Poached English cherries with almond frangipane, spiced cherry coulis, cherry jelly, candied almonds and mascarpone gratin.
Selection of pasteurised and unpasteurised cheeses (£3.50 supplement).
£27.95 Tuesday and Wednesday £32.95 Friday and Saturday
PLEASE NOTE THAT DUE TO AVAILABILITY OF INGREDIENTS, THE ABOVE MENU CAN CHANGE AT ANY TIME.
A discretionary service charge of 10% will be added to your bill.
Prices include VAT.