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

 

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