Lunch Menu 21st September

 

 

(Click hear for separate Vegetarian & Vegan menu)

 

STARTERS

Twice baked Cornish lobster soufflé (+£5)

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

Grilled Cornish Mackerel escabeche, with beetroot & deep fried quails egg

Fresh pasta ravioli of Creedy Carver chicken, with hazelnuts, sage & roasting juices

Warm salad of grilled wood pigeon, endive& Jerusalem artichoke, with duck liver parfait and Cumberland dressing

 

MAIN COURSES

Glazed venison meat ball, with roast root vegetables, butter beans, smoked bacon and red wine.

Confit leg of Gressingham duck, with butternut squash, buttered kale, creamed potato
and chestnuts

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

Atlantic cod, with pan fried fish cake, steamed leeks, & grain mustard

Pan fried sea bass, with gnocchi potato, shrimps, fennel, chilli, bisque sauce & fresh coriander

 

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