Roasted Pollack with Creamed Leeks & Girolles
Pot Au Feu of Rabbit with Young Vegetables
Rump of Beef with Flageolet Bean Cassoule
Asparagus & Rocket Risotto (v)
Rhubarb Cheesecake
Passion Fruit Tatin with Vanilla Ice Cream
Cheese Plate
Monday – Thursday
Roast Sea Bream with Mussels and Sorrel
Foi Gras Terrine with Toasted Brioche – £12.50
Mosaic of Chicken, served with Baby Leeks
and Wild Mushrooms – £8.95
Mackerel Tart served with Tapenade Dressing – £7.75
Parsley Soup served with a Poached Hens Egg (v) – £6.50
Lobster Ravioli, with Fennel Puree and Seafood Bisque – £12.75
Smoked Venison Carpaccio – £7.95
Goat’s Cheese and Pickled Radish (v) – £6.95
Roasted Scallops with Artichoke – £8.50
Roast Salmon served with Kale and Cauliflower – £17.50
Pave of Sea Bass with Cockles, Sorrel and Red Wine Sauce – £19.50
Pork Cutlet with Truffled Gnocchi
and Caramelised Pig's Cheek – £18.95
Seared Fillet of Wild Boar with Mushroom Raviolo – £19.50
Baby Aubergine Gratin with Mushroom Beignets (v) – £16.50
Pan Roasted Breast of Guinea Fowl with Poached Morels – £18.50
Pan Fried Cannon of Lamb and Confit Shoulder
served with Wild Garlic Risotto – £19.75
Pithivier of Celerac and Truffle with Young Spinach (v) – £13.95
Mash Potato, Green Beans, Roasted Carrots, Mixed Leaf Salad
Selection of Refined Cheeses – £8.00
Chocolate Fondant, Burnt Orange Ice Cream – £6.00
Glazed Vanilla Pannacotta – £6.00
Pear and Honey Soufflé – £6.00
Rhubarb Cheesecake – £6.00
Terrine of Foie Gras with Toasted Brioche
Parsley Soup with Poached Hen’s Egg (v)
Smoked Venison Carpaccio
Mackerel Tatin with Tapenade Dressing
Pave of Sea Bass with Cockles and Sorrel
Pork Cutlet with Truffled Potatoes
Pot Roasted Guinea Fowl with Wild Mushrooms
Pithivier of Celeriac & Young Spinach (v)
Chocolate Fondant with Orange Ice Cream
Rhubarb Cheesecake
Selection of Refined Cheeses
Please inform a member of staff concerning allergies
A discretional 12.5% service charge will be added to the bill
