Starters

Ox tongue pastrami
with horseradish cream and brioche croutons

'Duo of fig'
parma ham and fig toastie, potted foie gras with figs

'Sambuca' salmon with celery cress
and liquorice mayonnaise

Parsnip panna cotta with sherry vinegar gel and an apple,
shallot and walnut salad

Main Course

'Ham, egg and chips'
confit pork belly with apple ketchup, triple cooked chips and fried egg

'Venison two ways'
slow-poached loin, a venison pie with baby leeks and mash potato

Pan fried hake with artichoke puree and shrimp butter

Basil 'fritter' with roasted courgettes and pepper relish

Puddings

Baked white chocolate and ginger cheesecake
with blackberry compote and sorbet

Cold chocolate fondant with salted caramel
and hazelnut ice cream.

'Cheeses from here and there’
English and French cheeses with individual garnishes

Selection of ice cream and sorbet

Tea/Coffee with Chefs homemade petit fours

2 Courses £20.00
3 Courses £25.00

An optional service charge of 10% is automatically added to all restaurant accounts. We would like to make our customers aware that every gratuity received is divided equally among all of our staff.