Lunch Menu - May
Starters
Pressed Ham Hock Terrine
Compressed rhubarb, mustard emulsion, pea shoots & toasted brioche.
Cod Cheek
Parsnip purée, verjuice beurre blanc, green grapes, pine nuts & crispy prosciutto.
Velouté of Sweet Potato, Orange & Ginger
Crème fraîche, toasted seeds & citrus oil.
Mains
Oven-baked Pollock
Penny bun, celeriac & samphire butter sauce.
Braised Beef
Tomato confit, provençal vegetables, tapenade oil & red wine jus.
Roasted Cauliflower Steak
Cassoulet of white beans & chickpeas, confit shallots, parsley & lemon gremolata, smoked paprika oil.
All dishes are served with seasonal vegetables
Desserts
Tiramisu
Mascarpone mousse, espresso, marsala sponge & cocoa tuile.
Strawberry & Elderflower Pavlova
Basil jelly, vanilla chantilly & strawberry sorbet.
Carrot Cake Parfait
Honey ice-cream, walnut praline, cream cheese mousse.
Dinner Menu - May
Starter
Velouté of Sweet Potato, Orange & Ginger
Crème fraîche, toasted seeds & citrus oil.
Intermediate
Cod Cheek
Parsnip purée, verjuice beurre blanc, green grapes, pine nuts & crispy prosciutto.
Mains
Braised Beef
Tomato confit, provençal vegetables, tapenade oil & red wine jus.
Or
Roasted Cauliflower Steak
Cassoulet of white beans & chickpeas, confit shallots, parsley & lemon gremolata, smoked paprika oil.
All dishes are served with seasonal vegetables.
Dessert
Strawberry & Elderflower Pavlova
Basil jelly, vanilla chantilly & strawberry sorbet.
