Sample menu

Byrrh sour  £13.50

Autumn pear bellini £9.95 

Lunch November 2017 –  2 courses £35, 3 courses, £42.5

Double chicken bouillon with bacon, leek and cheese croquettes

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

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

Rillettes of smoked mackerel with pickled cucumber, horseradish, toasted muffins and lemon

Salad of bitter leaves and salt baked beetroot with stracciatella, pickled pear and extra virgin  olive oil

Cured fillet of sea trout with Tokyo turnip, dill oil, pink fir potatoes and crème fraîche

Parfait of duck livers with prune jelly, orange zest, spiced pear chutney and toast

****

Glazed hispi cabbage  with crushed Jerusalem artichoke, coddled egg, salsify, parmesan and truffle

Lasagne of ceps, leeks and butternut squash with chestnuts, Mimolette and a small green salad

Fillet of sea bream with melted trotter, lentils, savoy cabbage, mustard fruit and jus gras

Roast cod with a purée of cauliflower, caramelised root vegetables, beurre noisette and sherry

Ravioli of ox cheek and tail with caramelised onions, baked beets, buttermilk and parsley

Roast partridge with crushed swede and carrot, roasted pear, barley, bacon and kale

Pluma of Iberico pork with chilli glazed endive, sweet and sour cabbage and a spare rib kromeski

****

Smashed brownie with hazelnut ice cream, chocolate foam and cream

Pomegranate jelly with pistachio cream and citrus beignet

Crème caramel with golden raisins and Sauternes

Ice creams – Vanilla, tea, burnt honey

Sorbets – Grapefruit and vanilla ,pear, white grape

Cheese

****

Coffee and chocolate truffle £7

Sample menu

Byrrh sour  £13.50

Autumn pear bellini £9.95

 

Double chicken bouillon with mushroom spaghetti, stuffed wings, scitch egg and tarragon 20

Baked white beetroot with truffled hazelnut pesto, nut milk, Jersey curd and pear 24

Roasted autumn vegetables with cashew hummus, a light curry dressing, green beans and lime 19

Rillettes of smoked mackerel with a Porthilly oyster, dressed Poole prawns, pickled cucumber,  crème fraîche and lovage 27

Roast calf’s sweetbread with truffled autumn slaw, seeded nut butter and Mimolette 27

Ravioli of scallops and langoustines with apple, Tokyo turnip and rosemary 32

Salad of bitter leaves and beetroot with cured beef, stracciatella, artichoke, pink peppercorns and extra virgin olive oil 30

Hand cut strozzapreti with chicken stock, butter, parmesan

and black truffles 40

and white truffles 70

****

Roasted and glazed hispi cabbage heart with smashed Jerusalem artichoke, truffled egg and smoked butter 24

Tarte fine of celeriac and quince with a winter greens and a rowan berry dressing 25

Fillet of turbot with creamed cabbage, bay glazed pink firs, roasting juices and lardo di colonnata 45

Roast cod with lightly curried cauliflower purée and a golden raisin, caper, pomegranate and lime dressing 32

Breast of wild duck with butternut and currants and a pie of the leg with crab apple and chard 32

Pluma of Iberico pork with chilli glazed endive, sweet and sour cabbage and a spare rib kromeski 35

Breast of slow grown Dorset chicken with chestnut gnocchi, crushed celeriac, Delica pumpkin, trompettes and sage 39

****

Rosehip poached pear with almond tuile and crème fraîche 12

Bitter chocolate mousse with cocoa tuiles, milk ice cream and salted caramel 14

Pomegranate jelly with a pistachio cream, milk ice cream and orange beignets 14

Crème caramel with pain au raisins 13

Lemon tart with yoghurt ice cream 12

Ice creams 12

Vanilla, hazelnut, tea, fig

Sorbets 10

Pear and rosehip, strawberry grape, grapefruit and vanilla, white grape

Selection of British cheeses 20

Sample menu

 

Byrrh sour  £13.50

Autumn pear bellini £9.95

 

Rich chicken broth with Montgomery, leek and bacon croquettes

Smoked mackerel rillettes with pickled cucumber, crème fraîche, horseradish and toasted muffins

Roasted Delica pumpkin with stracciatella, pickled walnut and a shallot and pink peppercorn dressing

Citrus cured salmon with pickled cucumber, Tokyo turnip, citrus crème fraîche and dill oil

Parfait of duck livers with a spiced pear chutney, prune jelly and sourdough toast

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

****

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

Coq au vin with creamed potato, button onions, mushrooms, lardons and red wine

Roast cod with curried cauliflower purée, roasted root vegetables, brown butter and sherry

Fillet of  sea bream with creamed cabbage, bay glazed potatoes and lardo

Tarte fine of celeriac and quince with a winter greens and a rowan berry dressing

Roasted and glazed hispi cabbage heart with smashed Jerusalem artichoke, truffled egg and smoked butter

****

Chestnut financier with roasted pear and bay leaf ice cream

Apple crumble with vanilla custard

Prune and Armaniac tart with tea ice cream

Pomegranate jelly with pistachio cream

Cheese

3 courses £50.00

 

*Lunch only

Christmas Menu

from December 1

 

Celeriac and pear soup with a small partridge hot dog

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

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

Duck egg mayonaise with turkey jelly, brown sauce, parmesan cream and soldiers

Hand cut strozzapretti with an emulsion of truffles and parmesan (£20.00 supplement)

Parfait of goose liver with cranberry compote and sourdough toast

***

Double baked soufflé with Vacherin Mont D’Or and leeks

Glazed hispi cabbage with crushed jerusalem artichoke, coddled egg, salsify and truffle

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

Haunch of venison with green peppercorns and a tarte fine of celeriac and quince

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

Roasted Cornish sea bream with creamed cabbage and bacon

***

Prune, chestnut and armagnac tart with bay leaf ice cream

Christmas pudding with vanilla ice cream and brandy sauce (£5.00 supplement)

Crème caramel with dates

Blood orange ice cream with a splash of sloe gin

Sorbets – cranberry, blood orange and clementine

Cheese

***

Coffee with mince pie roulades £7.00

 

£50 per person