Sample menu

 

Lunch April 2017, 2 courses £35, 3 courses, £42.5

 

Langoustine bisque with potted shrimps on toast

Hand cut strozzapreti with new season’s garlic leaf pesto

Tartare of veal with green olives, white asparagus, capers and pecorino

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

La latteria burrata with a dressing of red onions, blood orange, pine nuts, chilli and fennel

Cured Loch Duart salmon with pickled cucumber, crème fraîche, dill, and lemon zest

Steamed new season’s asparagus with an emulsion of morels and parmesan

Green salad with shallots and herbs

****

Glazed white asparagus with a fried goose egg, buttered spring greens and an emulsion of yeast

Montgomery cheddar soufflé with a fondue of leeks, truffle cream, dressed leaves, shallots and herbs

Roast pollock with parsley spatzle, grelots onions, a velouté of morels and garlic flowers

Fillet of sea trout with crushed jersey royal potatoes, buttered Norfolk asparagus and sorrel

Roast Welsh free range chicken with a crisp potato galette, buttered spinach, garlic purée, lemon and thyme

Navarin of lamb with buttered spring vegetables and mint

Thinly sliced rump of Dexter beef with a baked ratte potato, celeriac, beetroot and horseradish

****

Buttermilk panna cotta, gariguette strawberries, meringues and strawberry gelato

Smashed brownie with chocolate foam, hazelnut ice cream and vanilla cream

Hazelnut  affogato

Sorbets – Rhubarb, grape, green apple

Cheese

****

Coffee with dark chocolate and hazelnut cookies £6

 

 

 

 

Sample menu

 

 

New season’s garlic velouté with parsley oil, morels, sourdough croutons and snails 21.00

Salad of smoked eel and haddock with mussel beignets, new potatoes, leek hearts, lovage and monks beard 23.00

Steamed Norfolk asparagus with morel butter, deep fried pheasant egg and parmesan 21.00

Langoustines and crab mayonnaise with avocado, spring onions, lemon zest and radish 32.00

Tartare of veal with green olives, white asparagus, capers and pecorino 21.00

Ravioli of mushrooms with a velouté of morels, melted onions, roasting juices and thyme 23.00

Roasted octopus with chargrilled squid, hummus, fennel and an aromatic red onion dressing  24.00

Large green salad with shaved mushrooms, shallots and herbs 15.00

****

Hand cut strozzapreti with garlic leaf pesto and buttered morels 32.00

Montgomery cheddar soufflé with a fondue of leeks, truffle cream, dressed leaves, shallots and herbs 21.00

Fillet of cod with lightly curried lentils, sprouting broccoli, coriander and almond milk 28.00

Roast wild sea trout with crushed jersey royal potatoes, buttered  asparagus and sorrel 30.00

Warm salad of guinea fowl with cauliflower, shaved mushrooms, liver crumble, celeriac and hazelnuts 23.00

Glazed neck and caramelised tongue of lamb with new season’s vegetables ewe’s curd and mint 31.00

Warm thinly sliced Dexter beef with a crisp potato galette, morels, onions shells, red wine and truffle emulsion 38.00

****

Crème fraîche tart with strawberry gelato 12.00

Jersey curd and Yorkshire rhubarb cheesecake with rhubarb sorbet 12.00

Blueberry poached pineapple with sour cream ice cream 12.00

Smashed brownie with chocolate foam, hazelnut ice cream and vanilla cream 14.00

Ice creams – Mango, hazelnut affogato, toast, coconut 12.00

Sorbets – Rhubarb, grape, green apple 12.00

Selection of British cheeses 15.00

 

 

 

 

 

 

 

 

Sample menu

Bloody Mary £10.00

Bacon Blood Mary £12.00

Bloody Mary oyster shooter £6.00

 

Nettle and spinach soup with parmesan soldiers and kale powder

La latteria burrata with a dressing of red onions, blood orange, pine nuts, chilli and garlic

Hand cut strozzapretti with new season’s garlic leaf pesto

Salad of smoked haddock with mussel beignets, new potatoes, leek hearts, lovage and monks beard

Steamed sprouting broccoli with nut milk, cashew nuts, sourdough crumbs and egg

Tartare of veal with white asparagus, green olives, capers and pecorino

Large green salad with Jerusalem artichoke, shallots and herbs

****

Beaufort and Montgomery cheddar cheese soufflé with dressed leaves and truffle cream

White asparagus with a soft poached duck egg, truffle emulsion, yeast and aged pecorino

Loch Duart salmon, risotto of spring greens and sorel sauce

Cornish pollock with crushed jersey royal potatoes, purple calcot onion, morel foam and garlic flowers

Tagine of chicken with melted onions, spinach, green olives, preserved lemon and couscous

Slow roast aged Lake District farmers beef with roast potatoes, Yorkshire pudding, horseradish and a red wine sauce

Warm salad of guinea fowl with cauliflower, shaved mushrooms, liver crumble, celeriac and hazelnuts

 

****

Marmalade soufflé with almond ice cream

Smashed brownie with chocolate foam, hazelnut ice cream and vanilla cream

Crème fraîche tart with Gariguette strawberry gelato

Jersey curd and Yorkshire rhubarb cheesecake with rhubarb sorbet

Hazelnut affogato

Sorbets – Rhubarb, grape and green apple

Cheese

****

Coffee with dark chocolate and hazelnut cookies  £6.00

£50.00