Lunch Menu 22nd August

 

 

(Click hear for separate Vegetarian & Vegan menu)

 

STARTERS

Grilled Cornish mackerel, with olive oil and romesco sauce

Short crust tart of Dorset crab, rouille dressing and fine leaves

Confit rainbow trout with spinach & Cerney Ash roulade, heritage tomatoesand fresh basil

Grilled Lyme Bay scallops with lightly curried cauliflower, onion bhaji, and pomegranate (+£5)

Jellied ox tongue with horseradish cream, pickled vegetables, and walnut toast

Little rabbit pie with toasted crumbs, bacon, rosemary, and spiced carrotpuree

 

MAIN COURSES

Pot roast shoulder of Colne Valley lamb with potato & lamb hotpot, runner beans, and celeriac

Grilled hanger steak of dry aged Hereford beef, with girolle mushrooms, onion gravy and triple cooked chips (+£3)
(If you prefer your beef well done, we recommend our eight-hour braise of feather blade)

Confit leg of Gressingham duck, with Wensleydale spring greens, grilled fig,rosemary roast potatoes, port & redcurrant

Atlantic cod, with pea & ham risotto, and smoked bacon velouté

Pan fried sea bass, with Norfolk mussels cooked in prosecco,homemade tagliatelle, and samphire

Grilled Cornish plaice (marinated in marjoram) with brandade, Stanhill Farm courgettes & fresh tomato sauce

 

2 courses £21                    3 courses £26

 

We only use wild game therefore it may contain shot.
Food Allergies & Intolerances: Before you order your food & drinks, please speak to our staff if you want to know about our ingredients. Whilst we do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen free. We take great care with sourcing all of our ingredients and ensure that all of our suppliers have excellent standards of animal welfare and quality of produce. Please note: a discretionary service charge of 12.5% will be added to your bill, 100% of which goes to the staff