Sample menu

 

Elystan botanist £12.50

Apricot bellini £9.00

Strawberry Rossini £9.00

Bacon vodka bloody Mary £12.00

 

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

Cool almond soup with grapes, garlic, melon, cucumber and oliver oil

Hand cut strozzapreti with a ragout of Dexter beef and parmesan

Cured sea trout with pickled cucumber, radish, elderflower, crème fraîche and dill

Chargrilled Norfolk asparagus with balsamic vinegar, herbed goats curd, cashew milk and pecorino

Slow cooked organic egg with savoury onions, liver crumble and an ES marmite soldier

La latteria burrata with fennel pollen, apricot, artichoke, almonds and camomile

Green salad with shallots and herbs

****

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

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

Steamed courgette flowers with a mousseline of chicken and goats cheese, grilled alliums, an apricot and golden raisin chutney

Roast cod with an emulsion of mussels, mousserons, parsley spaetzle and sea vegetables

Fillet of salmon with crushed Jersey Royal potatoes, spring onions and watercress

Roast wood pigeon with garlic gnocchi, spring greens, glazed carrots and shallot crumb

Slow cooked rib cap of Dexter beef with a baked ratte potato, celeriac, beetroot and horseradish

****

Smashed chocolate brownie with hazelnut ice cream, 100’s and 1000’s and cream

Tahitian vanilla ice cream with Gariguettes and tuiles

Hazelnut  affogato

Sorbets – Srawberry and elderflower, apricot and camomile, Charentais melon

Cheese

****

Coffee with dark chocolate and hazelnut cookies £6

Please note that game may contain shot

 

 

 

Sample menu

 

Elystan botanist £12.50

Apricot bellini £9.00

Strawberry Rossini £9.00

Bacon vodka bloody Mary £12.00

 

Cool almond soup with grapes, garlic, melon, cucumber and oliver oil 17.00

La latteria burrata with a dressing of apricots, artichokes, almonds, camomile and fennel pollen 21.00

Chargrilled Norfolk asparagus with balsamic vinegar, herbed goats curd, cashew milk and pecorino 21.00

Langoustine and crab cocktail with avocado, spring onions, radish, apple and lovage  32.00

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

Ravioli of red mullet with octopus, sardine vinaigrette, piperade and orange 25.00

Salad of spring vegetables with extra virgin hazelnut oil and a light truffle cream 19.00

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 Salmon with crushed Jersey Royal potatoes, spring onions and a velouté of watercress 26.00

Sauté of cod with seaweed butter and an emulsion of mussels, mousserons, parsley spaetzle and sea vegetables 33.00

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

Navarin of lamb with caramelised tongue, new season’s vegetables and mint 32.00

Ribeye and slow cooked intercostal of Dexter beef with a crisp potato galette, morels, onions shells, red wine and truffle emulsion 45.00

****

Pavlova 14.00

Brillat Savarin cheesecake with Charentais melon and rosé 13.00

Camomile cream, apricots and almond crack tuile 12.00

Lime tart with passionfruit and coconut ice cream 12.00

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

Ice creams – Tahitian vanilla, chocolate, strawberry, hazelnut affogato12.00

Sorbets – Strawberry and elderflower, Charentais melon, apricot and camomile 12.00

Selection of British cheeses 15.00

 

 

 

 

 

 

 

 

Sample menu

Elystan botanist £12.50

Apricot bellini £9.00

Rossini £9.00

Bacon vodka bloody Mary £12.00

Oyster shooter £6

 

Cool almond soup with grapes, garlic, melon, cucumber and oliver oil

Hand cut strozzapreti with a ragout of Dexter beef and aged parmesan

Cured sea trout with pickled cucumber, radish, elderflower, crème fraîche and dill

La latteria burrata with a dressing of apricots, artichokes, almonds, camomile and fennel pollen

Slow cooked organic egg with savoury onions, liver crumble and an ES savoury soldier

Chargrilled asparagus with goat’s curd, balsamic vinegar, olive oil and pecorino

Green salad with shallots and herbs

****

Montgomery cheddar soufflé with dressed leaves and truffle cream

Roast cod with seaweed butter and an emulsion of mussels, mousserons, parsley spaetzle and sea vegetables

Fillet of salmon with crushed Jersey Royales potatoes, spring onions and watercress

Roast guinea fowl with a stuffed field mushroom, roasted shallot, smached potatoes and thyme

Salad of ancient grains with asparagus, spring vegetables, ricotta, linseed, radish and herbs

Steamed courgette flower with a mousseline of chicken and goats cheese, marinated beets and ginger and pear chutney

Glazed brisket and LMC of White Park beef with horseradish, marinated beets, ratte potatoes and celeriac

****

Caramelised white chocolate tart with burnt honey ice cream, 100′ and 1000′

Apricot and almond crumble with vanilla ice cream

Summer berry fool

Sorbets and ice creams

Cheese

 

3 course £50.00

Please note that game may contain shot