Tuesday, Wednesday, Friday and Saturday From 6.30pm. Booking essential.

Current Menu

Starters

 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.

  Main Courses

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)

      Desserts

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).

 Set Price

£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.