SET LUNCH MENU

Set lunch menu
Sample menu
Nocellara olives £2.50
Roasted Marcona almonds £2.50
Hand cut strozzapreti with rabbit bolognaise, fino sherry and targon
Rillettes of Loch Duart salmon with cucumber, capers, dill and seeded crackers
Marinated grezzina and romane courgettes with savory, olive oil, lemon zest and ricotta
****
Fillet of Cornish Gurnard with spring minestrone, wilted greens and garlic leaf pesto
New seasons Norfolk asparagus with wilted spring greens, coddled egg dressing, chives and morels
Pithivier of chicken and mushrooms with garlic puree, rainbow chard and jus gras
****
Lemon posset with poached rhubarb and a warm custard doughnut
Pink grapefruit and vanilla sorbet
A couple of fine cheeses
3 courses £39.50
*A la carte is also available at lunch time.
LUNCH A LA CARTE MENU

Lunch A la carte menu
Sample menu
Sakura Negroni £13
Rhubarb Bellini £13
Ever Leaf Forest Spritz £8
Virgin almond sour £8
New season’s asparagus soup with dressed tips, a couple of dips and aged cheddar sables 22
Tarte of melted onions and morels with a sauté of Dorset snails, garlic leaf, parsley and thyme 24
Crab mayonnaise stuffed gem leaves with spring onion, cucumber, apple, lemon zest and lovage 32
Salad of early season spring vegetables with a deep fried quail egg, cracked hazelnuts and light truffle cream 25
Hand cut strozzapreti with garlic leaf pesto, new season’s morels and parmesan 32
Salad of thinly sliced rump of Cumbrian beef with onion rings, watercress, black pepper and horseradish 20
****
Double baked cheese soufflé with cave aged cheddar, melted leeks, button mushrooms and truffle 27
Sauté of parmesan gnocchi with young onions, new season’s morels, spring greens and garlic leaf pesto 30
Pavé of Chalk Stream trout with crushed Jersey Royal potatoes, leek hearts and seaweed, roe and herb butter sauce 32
A bowl of Scottish langoustine tails with Jersey Royals, sea beet and a basil infused bisque and lemon 49
Fillet of aged Hereford beef with a persillade of morels, gallate potatoes, buttered spinach and red wine 45
Breast of Cornish chicken with roasting juices and an emulsion of little herb tortellini and spring vegetables 36
****
Crème caramel with golden raisins and sauternes 13
Chocolate, peanut and caramel bar with hazelnut ice cream 16
Milk many ways with Gariguette strawberries and mint 12
Pink grapefruit and vanilla sorbet 10
A Selection of fine Cheese 20
****
Coffee with salted caramel truffles £7
A discretionary 12.5% gratuity will be added to the final bill. All prices are inclusive of VAT
Please inform us of any allergies or dietary requirements
DINNER À LA CARTE MENU

Dinner À la carte menu
Sample menu
Rose Spritz £13
Rhubarb Bellini £12
Ever Leaf Forest Spritz £8
Virgin almond sour £8
New season’s asparagus soup with dressed tips, a couple of dips and aged cheddar 22
Salad of thinly sliced rump of Cumbrian beef with onion rings, watercress, black pepper and horseradish 24
Salad of early season spring vegetables with a deep fried egg, cracked hazelnuts and a light truffle cream 25
Tarte of melted onions and morels with a sauté of Dorset snails, garlic leaf, parsley and thyme 24
Hand cut strozzapretti with garlic leaf pesto, new seasons morels and parmesan 30
Crab mayonnaise stuffed gem leaves with spring onion, cucumber, apple, lemon zest and lovage 32
****
Double baked cheese soufflé with cave aged cheddar, melted leeks, button mushrooms and truffle 27
Pave of Chalk Stream trout with crushed Jersey Royals, leek hearts and a seaweed, roe and herb butter sauce 32
Breast of Cornish chicken with roasting juices and an emulsion of little herb tortellini and spring vegetables 36
Fillet of aged Hereford beef with with persillade of morels, galette potatoes, buttered spinach and red wine 45
A bowl of Scottish langoustine tails with Jersey Royals, sea beet and a basil infused bisque and lemon 45
Sauté of parmesan gnocchi with young onions, new season’s morels, spring greens and garlic leaf pesto 30
****
Chocolate, peanut and caramel bar with hazelnut ice cream 16
Crème caramel with golden raisins and sauternes 13
Milk many ways with Gariguette strawberries and mint 12
Pink grapefruit and vanilla sorbet 10
A Selection of fine Cheese 20
****
Coffee with salted caramel truffles 7
A discretionary 12.5% gratuity will be added to the final bill. All prices are inclusive of VAT
Please inform us of any allergies or dietary requirements
SIX OF THE BEST
SIX OF THE BEST
Sample menu
Norfolk asparagus with cracked hazelnuts, a deep fried quail egg
and a light truffle cream
2020 Gruner Veltliner, Salomon Undhof, Osterreich , Austria
****
Crab mayonnaise stuffed gem leaves with spring onion, cucumber, apple,
lemon zest and lovage
2016 Anjou Blanc, Thibaud Boudignon, Loire, France
****
Hand cut strozzapreti with garlic leaf pesto and morel
2020 Benje Tinto, Enivinate, Tenerife, Spain
****
Pave of Chalk Stream trout with crushed Jersey Royals, leek hearts and a seaweed, roe and herb butter sauce
2019 Assyrtiko, Jim Barry, Clare Valley, Australia
****
Fillet of Hereford beef with a persillade of morels, galatte potatoes and red wine
2013 Syrah, Sijnn, Malgas, Cape Algulhas, Cape South Coast, South Africa
****
Milk many ways with Gariguette strawberries and mint
2018 Cuvee Auslese, Tschida, Burgenland, Austria
Menu £105
Wine pairing £75
*To be taken by the entire table
SUNDAY LUNCH MENU

Sunday lunch menu
Sakura Negroni £14
Rhubarb Bellini £12
Ever Leaf Forest Spritz £8
Virgin almond sour £8
New season’s asparagus soup with aged cheddar sables
Charred purple sprouting broccoli with new season’s onions and a red wine, anchovy and garlic dressing
Conchiglie of Dorset brown crab with spring onion, chilli and citrus butter
Salad of roast chicken with a light curry cream, radish, spring onion and almonds
Warm salad of wild mushrooms, shallots and cauliflower with spring truffle, potato crisps and Berkswell
****
Double baked cheese soufflé with cave aged cheddar, melted leeks, button mushrooms and truffle
Pavé of Chalk Stream trout with crushed Jersey Royal potatoes, leek hearts, seaweed, roe and a
herb butter sauce
Roast leg of lamb with nettle gnocchi, glazed lettuce, young carrots and mint
Roast rump of aged Cumbrian beef with roasted potatoes, Yorkshire pudding, horseradish and gravy
Fillet of Cornish red mullet and bream with spring minestrone, wilted greens and garlic leaf pesto
****
Tiramisu with hazelnut ice cream and biscotti crumb
Warm chocolate brownie with milk ice cream
Rhubarb and apple crumble with vanilla ice cream and custard
Grapefruit and vanilla sorbet
A Selection of fine Cheese
****
Coffee with truffles £7
3 courses £50
A discretionary 12.5% gratuity will be added to the final bill. All prices are inclusive of VAT
Please inform us of any allergies or dietary requirements