SET LUNCH MENU

 

Set lunch menu 
Sample menu

Cured Loch Duart salmon with clementine, sweet and sour radish, creme fraiche and dill

Salt baked white beetroot with hazelnut pesto, caraway, truffled ewe’s curd and pickled pear

Hand cut strozzapreti with a winter bolognese and parmesan

 

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Caramelised onion tart with garlic puree, mushrooms and a small green salad

Fillet of Cornish gurnard with a ragout of mussels and a light curry butter

White Park rissole with smoked creamed potato, field mushrooms and red wine

 

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Creme brûlée with espresso

Sorbets

A couple of fine cheeses

 

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Coffee with truffles £7

3  courses £30

*A la carte is also available at lunch time.

 

A LA CARTE MENU

 

Freshly squeezed apple and pear £6
E-Street rhubarb sour £15
Citrus and Ginger £6
Seedlip mocktail £8
Apple bellini £10
Negroni £13

 

A la carte menu
Sample menu

Cool beetroot and apple soup with a horseradish cream and warm smoked eel dressing 18
Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk and lime 19
Salad of endive, Perl Las, pickled pear, candied walnuts, soused red onion  and salt baked beetroot 21
Carpaccio of seabass and prawns with blood orange, new season’s olive oil, chilli, fennel pollen
and chicory 32
Salad of burrata, tardivo, pickled red onions and celery heart with clementine, new season’s olive oil and fennel pollen 22
Hand cut strozzapreti with black truffles, chicken stock, parmesan and butter 40
Salad of pink fir potatoes, duck egg and salt baked celeriac with a black truffle dressing and ewe’s curd 20         Roasted hand dived Orkney scallops with butternut puree, smashed hazelnut and truffle pesto  33

****

Agnolotti of spinach and ricotta with wilted greens and a lemon, black pepper and parmesan emulsion 22
Double baked cheese soufflé with Quickes cheddar, melted leeks, button mushrooms and truffle 26
Fillet of Cornish mackerel with crushed potatoes, glazed lettuce, Vichyssoise sauce and rhubarb 24
Fillets of Dover sole with truffled cauliflower puree, caramelised root vegetables and roasting juices 44
Risotto of White Park shin and warm carpaccio with smoked salt, new season’s olive oil and truffle 30
Roast calves sweetbreads with winter slaw, potato galettes, almonds, brown butter and roasting juices 39
Breast of duck with a tart fine of caramelised endive, burnt orange puree and crushed turnip 36

****
Salad and sorbet of new season’s blood oranges with sloe gin and Capezzana olive oil 13
Yorkshire rhubarb and Sauternes trifle with vanilla 14
Chocolate, peanut and caramel bar with hazelnut ice cream 15
Roasted pears with caramelised wafers and a warm Poire William and bay leaf cream 14
Ice creams – yoghurt, hazelnut, milk 12
Sorbets – pear, rhubarb, blood orange 10
Cheese 20

****

Coffee with truffles £7

SUNDAY MENU

 

Freshly squeezed apple and pear £6
E-Street rhubarb sour £15
Citrus and Ginger £6
Bacon Bloody Mary £12
Seedlip mocktail £8
Apple bellini £10
Negroni £13

 

Sunday Menu
Sample menu

Truffled chicken bouillon with a warm mushroom crumpet
Salad of pink fir potatoes, duck egg and salt baked celeriac with a black truffle dressing and ewe’s curd
Hand cut strozzapreti with a ragout of White Park beef and parmesan
Cashew nut hummus with warm roasted vegetables, a light curry dressing, nut milk and lime
Salad of burrata, Tardivo, pickled red onion and clementine with new season’s olive oil
Cured Loch Duart salmon with clementine, sweet and sour radish, creme fraiche and dill

****

Roasted spiced cauliflower with lemon wilted spinach and a vinaigrette of golden raisins, capers and pomegranate
Double baked cheese soufflé with Quicke’s cheddar, melted leeks, button mushrooms and truffle
Fillet of Cornish mackerel with crushed potatoes, glazed lettuce, Vichyssoise sauce
Roasted rump of aged beef with crushed celeriac, roast potatoes, Yorkshire pudding and gravy
Fillet of Cornish gurnard with a ragout of mussels and a light curry butter
Breast of duck with a tart fine of caramelised endive, burnt orange puree and crushed turnip

****

Treacle tart with peppered ice cream
Creme brûlée with espresso
Chocolate fondant with milk ice cream
Salad and sorbet of new season’s blood oranges with sloe gin and Capezzana olive oil
Yorkshire rhubarb and Sauternes trifle with vanilla
Sorbets
Cheese

****

Coffee with chocolate truffles £7

 

3 courses £50.00

VALENTINE’S DINNER

 

VALENTINE’S DINNER

 

Champagne and canapés

 

****

 

Beetroot and apple soup with a horseradish cream and warm smoked eel dressing 

Carpaccio of sea bass and prawns with blood orange, new season’s olive oil, chilli, fennel pollen and chicory  

Salad of endive, Perl Las, pickled pear, candied walnuts, soused red onion and salt baked beetroot

Chopped steak and a small salad of puntarella with Ortiz anchovies

 

****

 

Roasted hand dived Orkney scallops with truffled hazelnut pesto, brown butter and butternut squash

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

Salad of pink fir potatoes, duck egg and salt baked celeriac with a black truffle dressing and ewe’s curd

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

 

****

 

Agnolotti of spinach and ricotta with wilted greens and a lemon, black pepper and parmesan emulsion

Fillets of dover sole with truffled cauliflower puree, caramelised root vegetables and roasting juices

Breast of duck with a tarte fine of caramelised endive, burnt orange puree and crushed turnip 

Loin of venison with crushed root vegetables, roasted pear, green peppercorns and quince

 

****

 

Salad and sorbet of new season’s blood oranges with sloe gin and Capezzana olive oil

Rhubarb ripple soufflé with almond ice cream (for two)

Chocolate, peanut and caramel bar with hazelnut ice cream

Cheese

 

£105.00