Tuesday, Wednesday, Friday and Saturday From 6.30pm. Booking essential.
Smoked salmon fritter with a free-range poached egg (from our own happy hens) and a watercress and radish salad.
Venison tortellini with butternut squash purée and a sage jus .
Mature cheddar soufflé with a celery, walnut and cream sauce. (V)
Salad of aged Serrano ham, Roquefort, red wine-poached pear and garlic croutons.
Leek and potato soup with white crab meat and white truffle oil.
Pan-fried fillet of Seabass 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 crushed new potatoes, samphire, peas, green beans and a caper and brown shrimp butter.
Confit leg of free-range duck with purple sprouting broccoli, greens and mashed potato.
Risotto of English asparagus and wild garlic with samphire and a pea shoot salad . (V)
Bread and butter pudding with fresh cream or ice cream.
Muscovado crėme brûlée with rum-caramelised apple.
Selection of homemade ice creams and sorbets.
White and dark chocolate pavé with a raspberry glaze and strawberry, chocolate and candied orange granola.
Vanilla-poached pineapple with coconut sponge, baked mascarpone cheesecake and a rhubarb coulis.
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.