Lunch Menu
Starters
Confit Duck Leg
Duck leg with orange marmalade and watercress
(£1 supplement)
Pea & Mint Arancini
Risotto balls with garden peas, mint yoghurt, and parmesan tuile
Asparagus & Burrata
Served with a herb dressing & toasted pine nuts
Mains
Pork Belly
Slow-Cooked pork belly with a spiced apple compote, roasted fennel, and dauphinoise potatoes
Cod
With new potatoes, samphire, charred baby gem, and saffron beurre blanc
Polenta
Herb-grilled polenta, spring ragù of broad beans, courgettes, peas, and cherry tomatoes, basil oil & Pecorino
All dishes are served with seasonal vegetables of the day.
Desserts
Apple & Elderflower
Crumble Tart, clotted cream ice cream
Panna Cotta
White Chocolate with poached rhubarb and hazelnut praline
Strawberry & Basil Pavlova
Meringue with macerated strawberries, basil cream, and balsamic glaze
Dinner Menu
Starter
Asparagus & Burrata
Served with a herb dressing & toasted hazelnuts
Intermediate
Pea & Mint Arancini
Risotto balls with garden peas, mint yoghurt, and parmesan tuile
Mains
Pork Belly
Slow-Cooked pork belly with a spiced apple compote, roasted fennel, and dauphinoise potatoes
Or
Polenta
Herb-grilled polenta, spring ragù of broad beans, courgette, peas, and cherry tomatoes, basil oil & Pecorino
All dishes are served with seasonal vegetables of the day.
Dessert
Strawberry & Basil Pavlova
Meringue with macerated strawberries, basil cream, and balsamic glaze
