Sample menu

Bacon Bloody Mary £12
Peach and lemon verbena sour £13.5
Raspberry bellini £9.95
Seedlip mocktail £8

 

Lunch 2018 –  2 courses £35, 3 courses, £42.5

 

Autumn minestrone with chicken stock and new season’s chanterelles on toast

Lightly cured Loch Duart salmon with slivered cucumber, clementine, white soy and dill

Salt baked white beetroot with walnut pesto, pickled William’s pear and creamed ewe’s curd

Ragout of St Austell bay mussels with shallots, white wine, creme fraiche and lovage

Hand cut strozzapreti with a ragout of aged White Park beef and parmesan

Cashew nut hummus with roasted root vegetables, a light curry dressing, nut milk and lime

Terrine of mallard, wood pigeon and fallow deer with sloe gin soaked prunes, green peppercorns and beetroot

****

Chargrilled sprouting broccoli with stracciatella, scorched red onions,
chilli, garlic and almonds

Glazed hispi cabbage with smoked butter, Jerusalem artichokes, coddled egg,
salsify and parmesan

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

Roast fillet of Cornish cod with celeriac milk purée, grilled potatoes,
hazelnut pesto and marrow

Fillet of line caught plaice with pumpkin gnocchi, new season’s chanterelles and parmesan

Pot au feu of White Park beef with root vegetables, horseradish dumplings and lovage

Breast of Yorkshire grouse with crushed root vegetables
and a croustillant of the leg with elderberries (£20 supplement)

****

Creme brûlée

Tarte fine of pear with rose hip, almond and bay leaf ice cream

Salted caramel mousse with milk ice cream and espresso glaze

Sorbets – green apple, pear, pomegranate

Cheese

****

Coffee with truffles £7

Sample menu

 

Hoffman & Rathbone classic cuvée, Sussex £17
Apple, pear and sloe gin £14
Raspberry bellini £9.95
Seedlip Mocktail £8

 

Autumn minestrone with chicken stock and new season’s chanterelles on toast 23

Autumn minestrone with chicken stock and new season’s chanterelles on toast 23

Carpaccio of Orkney scallops with slivered cucumber, clementine,
crème fraîche, meat radish and dill 33

Cashew nut hummus with roasted root vegetables, a light curry dressing,
nut milk and lime 20

Chargrilled sprouting broccoli with stracciatella, scorched red onions and a red wine anchovy and garlic dressing  24

Hand cut strozzapreti with:
• Ragout of White Park beef 20
• Black truffle, chicken stock and butter 40
• White Alba truffle (15g), chicken stock and butter 60

Terrine of mallard, wood pigeon and fallow deer
with sloe gin soaked prunes and green peppercorns 26

Salt baked white beetroot with walnut pesto, pickled William’s pear
and creamed ewe’s curd 18

Tartare of aged Cumbrian fillet of beef with onion rings and chargrilled sourdough  26

****

Glazed hispi cabbage heart with smoked butter, Jerusalem artichokes, truffled coddled egg, salsify and parmesan  30

Double baked cheese soufflé with Montgomery cheddar, melted leeks,
button mushrooms and truffle 25

Roast fillet of Cornish cod with celeriac milk, grilled potatoes,
hazelnut pesto and crushed marrow 30

Fillet of line caught sea bass with butternut and parmesan gnocchi,
new season’s chanterelles and kale 39

Steamed and glazed pudding of White Park brisket of beef with creamed potato,
baked beets and a rich truffle and bone marrow sauce  39

Breast and thigh of Cornish Red chicken with cauliflower mushroom,
almond cream and roasting juices 34

Breast of grouse with crushed root vegetables and a croustillant of the leg
with elderberries  45

****
Tarte tatin with vanilla ice cream 15

Tarte tatin with vanilla ice cream 15

Lemon tart with yoghurt ice cream 15

Salted caramel mousse with milk ice cream, espresso and milk tuile 15

Chocolate, peanut and caramel bar with banana ice cream 15

Rowan berry and rosehip poached pears with bay leaf ice cream 15

Ice creams 12

Sorbets 10

Cheese 20

Sample menu

 

Bacon Bloody Mary £12
Peach and lemon verbena sour £13.5
Seedlip Mocktail £8

 

Truffled chicken broth with a slice of onion and Beaufort tart

Hand cut strozzapretti with sausage, smashed pumpkin, chanterelles and sage

Salt baked white beetroot with truffled walnut pesto, Williams pear, ewe’s curd and girolles

Terrine of mallard, wood pigeon and fallow deer with sloe gin soaked prunes and green peppercorns

Lightly cured Loch Duart salmon with slivered cucumber, clementine, meat radish and dill

Brandade of salt cod with a soft poached egg, crisp shallots and parsley sauce

****

Fillet of sea bream with butternut and parmesan gnocchi, new season’s chanterelles and kale

Chargrilled sprouting broccoli with stracciatella, red onions and a red wine,
anchovy and garlic dressing

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

* Roast rump of aged Cumbrian beef with Yorkshire pudding, crushed celeriac,
roast potatoes and gravy

Roasted skate wing with celeriac and a vinaigrette of pickled walnuts, golden raisins and chestnuts

Roast partridge with scorched pear, rowan berry jelly, creamed savoy cabbage,
wilted greens and bacon

Haunch of fallow deer with creamed savoy cabbage, scorched pear and rowan berry jelly

****

Tarte fine of pear and almonds with bay leaf ice cream

Warm chocolate fondant with milk ice cream and orange zest

Lemon surprise pudding with Jersey cream (for 2)

Creme brûlée

Sorbets

Cheese

3 COURSES £50.00

* Available only for lunch