Sample menu

Bourbon Antica £13.50

Clementine Bellini £9.95 

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

Curried lentil veloutè with onion shells, golden raisins, hung yoghurt and coriander

Roasted autumn vegetables with cashew hummus, a light curry dressing, nut milk, green beans and lime

Clementine cured salmon with pickled cucumber, creme fraiche and dill

Home cured White Park bresaola with winter leaves, pickled pear, ice wine vinegar and olive oil 

Hand cut strozzapreti with an emulsion of truffles and parmesan (£25.00 supplement)

Parfait of goose liver with cranberry jelly, pear chutney and toasted walnut and date bread

La Latteria burrata with blood orange, pomegranate, tardivo, chilli and pistachio

****

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

Glazed hispi cabbage with crashed Jerusalem artichoke, coddled edd, salsify and truffle

Fillet of cod with cauliflower purèe, roasted root vegetables, brown butter and sherry

Roasted sea bream with creamed cabbage, bay glazed pink firs, roasting juices and bacon

Breast of goose, crushed butternut and chestnuts, roasted turnips, sprouts and medlar jelly

Thinly sliced rump of beef with ox cheek, chanterelles, truffle butter, potato galette and red wine

****

Tarte tatin of pears with vanilla ice cream

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

Crème caramel with dates and golden raisins

Clementine sorbet with yoghurt mousse and crushed meringue

Sorbets – Pear and crsb apple, grapefruit and vanilla

Cheese

****

Coffee and chocolate truffle £7

Sample menu

Clementine Bellini £9.95

Bourbon Antica 13.5

 

Curried lentil veloutè with onion shells, golden raisins, hung yoghurt and coriander 19

Roasted and shaved cauliflower with cashew cream, pickled mushrooms, toasted almonds, truffle and Mimolette 25

Ravioli of guinea fowl with creamed cabbage, roasted sprouts, lardo di collonata, chestnuts and tarragon 25

Tartare of langoustines, scallops and sea bream with Tokyo turnip, apple, salty fingers and lovage 34

Hand cut strozzapretti with black truffles, chicken stock, butter and parmesan 40

Home cured bresaola with salt baked beetroot, tardivo, onion confit, balsamic vinegar and olive oil 21

La Latteria burrata with winter leaves, blood orange, rhubarb, soused red onion, Capezzana olive oil and pistachio 24

****

Roasted cauliflower with truffled floret and almond couscous, nut milk, golden raisins and Mimolette tea 28

Slow cooked Jerusalem artichokes with pumpkin gnocchi, buttered chanterelles, truffled egg, hispi leaves, parmesan 24

Sauté of octopus and monkfish loin with spiced hummus, glazed fennel, blood orange, olive oil and chilli 38

Fillet of smoked haddock with a soft poached egg, colcannon, hispi cabbage and grain mustard 32

Warm salad of duck with caramelised vegetables, scorched red onion, roasting juices and balsamic vinegar 26

Daube of ox cheek with smoked creamed potato, bacon and stout jam, cavallo nero and red wine 30

Haunch of fallow deer with a tarte fine of celeriac and quince and a pickled pear and peppercorn jus 38

****

Clementine sorbet with yoghurt, crushed meringue and citrus beignets 12

Brillat-Savarin cheesecake with blood orange and cardamom 12

Rhubarb and Sauternes trifle 13

Bitter chocolate brownie with hazelnut ice cream, 100’s and 1000’s and cream 14

Tarte tatin of pears with vanilla ice cream 12

Ice creams – Tea, vanilla and Hazelnut 12

Sorbets – Blood orange, pear and crab apple 10

Cheese 20

Sample menu

 

Bourbon Antica  £13.50

Clementine bellini £9.95

 

Langoustine bisque with potted langoustine claws and a toasted muffin

Clementine cured salmon with pickled cucumber, dressed crab, creme fraiche and dill

Roasted and shaved cauliflower with cashew cream, pickled mushrooms, toasted almonds, truffle and Mimolette

La Latteria burrata with winter leaves, blood orange, rhubarb, soused red onion, Capezzana olive oil and pistachio

Parfait of goose liver with cranberry jelly, pear chutney and toasted walnut and date bread

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

****

Breast of goose with crushed butternut, chestnuts, roasted turnips and medlar jelly

*Roast rump of aged Cumbrian beef with winter vegetables, Yorkshire pudding roast potatoes and gravy

Roast cod with potato galette, monks beard, brown shrimps and seaweed butter

Roasted fillet of sea bream with spiced hummus, glazed fennel, blood orange, olive oil and chilli

Slow cooked Jerusalem artichokes with pumpkin gnocchi, buttered chanterelles truffled egg, hispi leaves and parmesan

Double baked Montgomery soufflé with buttered leeks, button mushrooms and a small green salad

****

Prune, chestnut and armagnac tart with tea ice cream

Rhubarb and Sauternes triffle

Clementine sorbet with yoghurt mousse and crushed meringue

Smashed brownie with hazelnut ice cream, chocolate foam and cream

Sorbets

Cheese

3 courses £50.00

 

*Lunch only