Lunch Menu - October

Starters

Broccoli & Stilton Velouté
Walnut crumb, whipped blue cheese.

Mackerel Escabeche
Lightly pickled mackerel, garlic and coriander & fennel ribbons.

Warm Charred Courgette
Lemon vinaigrette, ricotta, rocket, pine nuts & basil oil.

Mains

Braised Beef Shin
Slow-cooked beef shin, celeriac purée, roasted heritage carrots, crispy shallots, red wine jus.

Sage-Roasted Pumpkin Gnocchi
Gnocchi, parmesan velouté, pumpkin seed crumb, crispy cavolo nero.

Pan-Roasted Coley
Cauliflower purée and florets, capers and golden raisin cider butter sauce.

All dishes are served with seasonal vegetables

Desserts

Sticky Toffee Pudding
Date jam, salted caramel ice cream, cinder toffee.

Vanilla Crème Brûlée
Spiced poached plums, ginger snap crumb, plum coulis.

Chocolate Mousse
Hazelnut crumb, cherry compote, and Chantilly cream.

3 courses £18 

Dinner Menu - October

Starter

Broccoli & Stilton Velouté
Walnut crumb, whipped blue cheese.

Intermediate

Mackerel Escabeche
Lightly pickled mackerel, garlic and coriander & fennel ribbons

Mains

Braised Beef Shin
Slow-cooked beef shin, celeriac purée, roasted heritage carrots, crispy shallots, red wine jus.

Or

Sage-Roasted Pumpkin Gnocchi
Gnocchi, parmesan velouté, pumpkin seed crumb, crispy cavolo nero.

All dishes are served with seasonal vegetables.

Dessert

Sticky Toffee Pudding
Date jam, salted caramel ice cream, cinder toffee.

4 courses £22