Lunch Menu - April

Starters

Pressed Ham Hock Terrine
Compressed rhubarb, mustard emulsion, pea shoots & toasted brioche.

Moules Marinière
Tarragon butter sauce, shallot rings & frites.

Velouté of Turnip & White Bean
Smoked garlic oil, crispy sage & toasted hazelnuts.

Mains

Roast Chicken
Sage and onion stiffing, watercress, bread sauce and pan gravy.

Beef
Tomato confit, provençal vegetables tepenade oil & red wine jus.

Spaghetti
Rocket pesto, charred asparagus, peas & goat cheese, pangrattato.

All dishes are served with seasonal vegetables

Desserts

Tiramisu
Mascarpone mousse, espresso, marsala sponge & cocoa tuile.

Crepes
Caramelised orange, orange liquor sauce with buttermilk ice-cream. (Flambé at table.)

Profiteroles
Lemon crème diplomat, white chocolate ganache, ginger crumb & basil oil.

3 courses £18 

Dinner Menu - April

Starter

Pressed Ham Hock Terrine
Compressed rhubarb, mustard emulsion, pea shoots & toasted brioche.

Intermediate

Velouté of Turnip & White Bean
Smoked garlic oil, crispy sage & toasted hazelnuts.

Mains

Beef
Tomato confit, provençal vegetables tepenade oil & red wine jus.

Or

Spaghetti
Rocket pesto, charred asparagus, peas & goat’s cheese, pangrattato.

All dishes are served with seasonal vegetables.

Dessert

Tiramisu
Mascarpone mousse, espresso, marsala sponge & cocoa tuile.

4 courses £22