LUNCH

 

Set lunch menu May 2019
Sample menu

 

Nocellara olives £2.50
Marcona almonds £2.50

 

La Latteria mozzarella with fennel, apricots, pickled onions and almonds

Hand cut strozzapretti with a ragout of White Park beef and parmesan

Cool almond soup with green olives, melon, cucumber and grapes

****

Warm roasted salmon with sea vegetables, herb mayonnaise, Jersey Royals and lemon

Rump of Cumbrian beef with a glazed shallot, field mushroom and red wine

Chargrilled Norfolk asparagus with ewe’s curd, griddled red onions, balsamic vinegar and olive oil

****

Lemon tart with yoghurt ice cream

Elystan Street sorbets

A couple of fine cheeses

****

Coffee with truffles £7

 

 3 courses £30

*A la carte is also available at lunch time.

 

DINNER

 E-Street rhubarb sour £13.5
Strawberry bellini £9.95
Citrus and blood orange mocktail £8
Marmalade Martini £12
Bacon Bloody Mary £12

 

A la carte May 2019
Sample menu

Cool almond soup with green olives, melon, cucumber and grapes 17

Salad of spring vegetables with a light truffle cream, cracked hazelnuts, pea shoots and a deep fried quail egg 17

Chargrilled Norfolk asparagus with grilled red onions, ewe’s curd, balsamic vinegar and olive oil 17

Roasted carrot with bagna cauda, tarama and a salad of puntarella with red onion and anchovy 16

Hand cut strozzapreti with smashed grezzina courgettes and a new season’s garlic leaf pesto 14

Tartare of veal with a Caesar cream, tiny capers, white asparagus, pickled white onions and herbs 22

Terrine of dover sole, skate and smoked eel with an oyster beignet and seaweed tartare sauce 30

****

New season’s Norfolk asparagus with wilted spring greens, a coddled egg dressing and mousserons 28

Fillet of sea bass with roasted vegetables, a light curry dressing, nut milk, spinach and lime 37

Double baked cheese soufflé with Montgomery cheddar, melted leeks, button mushrooms and truffle 26

Fillet of Cornish cod with parsley gnochetti, mussels, leeks, sea vegetables and mousserons 37

Jambonette of Cornish red chicken with a mushroom stuffed onion, straw potatoes, lemon and thyme 24

Calves liver with creamed potato, glazed endive, caramelised carrot and balsamic vinegar 29

Navarin of new season’s lamb with sweetbreads, creamed potato, spring vegetables and mint 30

Fillet of Cumbrian beef with chargrilled asparagus, alliums, galette potatoes and red wine 41

****

Lemon posset with Yorkshire rhubarb and a sweet and sour doughnut 12

Roasted pears with beurre noisette, caramelised wafers and Poire William 14

Gariguette strawberry, elderflower and Balfour jelly 14

Chocolate peanut and caramel bar with hazelnut ice cream 15

Ice creams – milk, lemon vanilla, brown butter 12

Sorbets – apple, grapefruit, strawberry and elderflower 10

Cheese 20

 

SUNDAY LUNCH

 

Bacon Bloody Mary £10
Pomegranate bellini £9.95
Seedlip, citrus and cranberry mocktail £8

 

Sunday Lunch May 2019
Sample menu

Borscht style minestrone with horseradish creme fraiche and sourdough crumbs

Chargrilled Norfolk asparagus with Jersey curd, griddled onion rings, balsamic vinegar and olive oil

Brandade of salt cod with a soft poached egg, smoked mackerel dressing, lemon zest and shallot crumb

Chargrilled grezzina courgettes with buffalo mozzarella and an anchovy and orange dressing

Salad of spring vegetables with a light truffle cream and a deep fried quail egg

Hand cut strozzapretti with a ragout of White Park beef and parmesan

****

New season’s Norfolk asparagus with wilted spring greens, a coddled egg dressing and chives

Fillet of Cornish cod with a ragout of mussels, mousserons, leeks, gnocchetti and lovage

Calves liver with creamed polenta, chargrilled asparagus, roasted red onion and spring greens

Double baked cheese soufflé with Montgomery cheddar, melted leeks, button mushrooms and truffle

* Roast rump of aged Lake District beef with Yorkshire pudding, roast potatoes, horseradish and gravy

Jambonette of Cornish red chicken with creamed potato, hispi leaves and a mushroom cream

****

Apple crumble with bayleaf custard and vanilla ice cream

Lemon posset with rhubarb and a warm sweet and sour doughnut

Fondant of chocolate with milk ice cream and hot chocolate sauce

Creme brûlée with smashed new season raspberries and vanilla

Sorbets – green apple, blood orange and grapefruit

 Cheese

****

Coffee with chocolate truffles £7

 

3 courses £50.00

 * Available only for lunch