LUNCH

Pomegranate bellini £9.95
E-Street sloe gin, apple and pear blitz £14
Seedlip, citrus and cranberry mocktail £8
Marmalade Martini £12

Lunch, February 2019
Sample menu
Lunch 2 courses for £35 and 3 courses for £42.50     

Smoked mackerel velouté with a toasted muffin
Cured salmon with dressed potatoes
and a sweet grain mustard dressing
Dressed Spanish avocado with a chive and bacon vinaigrette
and crisp shallot crumbs
Buffalo mozzarella with wilted radicchio, blood orange,
chargrilled sourdough crumbs and olive oil
Warm salad of sprouting broccoli with cashew milk,
pickled mushrooms, toasted flatbread and seeds
Hand cut strozzapretti with a ragout of White Park beef and parmesan

****

Fillet of smoked haddock with colcannon, hispi leaves,
a soft poached egg and grain mustard
Spiced hummus with roasted cauliflower, grilled Calçot onions,
green olives, preserved lemon and honey
Double baked cheese soufflé with Montgomery cheddar, melted leeks,
button mushrooms and truffle
Breast of chicken with a Jerusalem artichoke vinaigrette,
hazelnut pesto, crushed delica pumpkin and winter greens
Thinly sliced rump of aged Cumbrian beef with galette potatoes,
wild mushrooms and red wine
Fillet of Cornish cod with purple sprouting broccoli,
grilled Calçots, pink firand a red wine, anchovy and garlic dressing

****

Roulade of chocolate with chocolate mousse,
100s and 1000s and orange ice cream
Brillat-Savarin and ewe’s curd cheesecake with Seville orange glaze
and toast ice cream
Crème caramel with golden raisins and Sauternes
Sorbets – green apple, blood orange and clementine
Cheese

****

Coffee with truffles £7

DINNER

E-Street sloe gin, apple and pear blitz £14
Pomegranate bellini £9.95
Citrus and blood orange mocktail £8

A la Carte, February 2019

Sample menu

Smoked mackerel velouté with toasted muffin,
chopped oyster and smoked eel butter £24

Crab and langoustine cocktail with Spanish avocado,
celery heart, spring onions and lemon £33

Roasted and shaved cauliflower with toasted and creamed almonds,
Mimolette and truffle £23

Warm salad of roasted octopus with winter leaves,
blood orange, chickpeas and chilli £24

Ravioli of chicken and butternut with hazelnut pesto
and a vinaigrette of Jerusalem artichokes £22

Dressed Porthilly oysters with celeriac, apple,
creme fraiche, horseradish and lovage £34

Hand cut strozzapreti with chicken stock, Périgord truffles,
parmesan and butter £40

Cashew nut hummus with roasted vegetables, a light curry dressing,
nut milk and lime £18

****

Glazed winter vegetables with wilted and rolled hispi leaves
and a truffled artichoke emulsion £26

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

Roast cod with purple sprouting broccoli, grilled Calçots,
pink firs and a red wine, anchovy and garlic dressing £35

Roasted Isle of Orkney scallops with almond pesto,
broccoli puree, glazed stem and salsify £36

Breast of Cornish Red chicken with garlic spinach
, green olives preserved lemon and honey £24

Calves liver with creamed potato, glazed endive, caramelised carrots
and balsamic vinegar £30

Glazed short rib of aged beef with a stuffed field mushroom, shallot puree,
potato galettes and red wine £48

****
Pear tart tatin with peppered vanilla and bay leaf ice cream £15

Crème caramel with golden raisins and Sauternes £15

Brillat-Savarin and ewe’s curd cheesecake with Seville orange glaze
and toast ice cream £15

Chocolate, peanut and caramel bar with hazelnut ice cream £15

Rhubarb trifle £15

Ice creams £12

Sorbets £10

Cheese £20

SUNDAY LUNCH

Bacon Bloody Mary £10
Pomegranate bellini £9.95
E-Street Marmalade Martini £12
Seedlip, citrus and cranberry mocktail £8

Sunday lunch, February 2019

Sample menu
3 courses £50.00 

Velouté of smoked mackerel with toasted muffins and smoked eel butter
Hand cut strozzapreti with a ragout of aged White Park beef and parmesan
Buffalo mozzarella with wilted radicchio, blood orange, chargrilled sourdough crumbs and olive oil
Warm salad of sprouting broccoli with cashew milk, pickled mushrooms, toasted flatbread and seeds
Cured Loch Duart salmon with potato salad, baked beets, horseradish, dill oil and apple
Dressed Spanish avocado with a chive and bacon vinaigrette and crisp shallot crumbs 

****

Fillet of smoked haddock with colcannon, hispi leaves, a soft poached egg and grain mustard
Fillet of sea bream with sprouting broccoli, grilled Calçots 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 Lake District beef with Yorkshire pudding, roast potatoes, horseradish and gravy
Cornish chicken breast with crushed pumpkin, beetroot, celeriac, artichoke juice and truffle
Spiced cauliflower hummus with roasted vegetables and a green olive,
preserved lemon
and honey dressing

****

Bitter chocolate truffle cake with milk ice cream
Steamed syrup pudding with bay leaf custard and brown butter ice cream
Brillat Savarin and ewe’s curd cheesecake with Seville orange glaze and toast ice cream
Crème caramel with golden raisins and Sauternes
Sorbets – green apple, blood orange and clementine
Cheese

****

Coffee with chocolate truffles £7

 

* Available only for lunch